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KATHYTAP11
Beef and bear pie
English savory pie from the oven with stewed beef roasts in brown beer.
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Ingredients
Directions
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Chop the onion and finely chop the garlic.
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Remove the winter carrot, halve and cut into slices of 1/2 cm wide. Cut the celery into pearls of 1/2 cm wide.
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Cut the meat into dice of 1.5 cm and sprinkle with the salt and (freshly ground) black pepper.
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Heat the oil in a frying pan and fry the onion, garlic, carrot and celery over low heat for 5 min.
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Place the heat medium and roast the meat for 3 minutes. Add the flour and cook for 3 minutes while stirring.
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Add the beer and the sprigs of rosemary, reduce the heat and simmer for 2 hours on low heat, with the lid half on the pan.
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In the meantime, preheat the oven to 200 ° C.
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Grate the cheese. Mix through the meat and scoop in an oven dish.
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Place the puff pastry over the dish and press on the edges. Cut away any overhanging dough.
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Split the egg and beat the egg yolk, the protein is not used. Brush the top with the beaten yolk.
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Let the pie turn brown and cooked until about 30 minutes in the oven.
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Nutrition
835Calories
Sodium0% DV1.502mg
Fat68% DV44g
Protein108% DV54g
Carbs16% DV47g
Fiber28% DV7g
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