I know that you are going to look at this recipe and this it is too much work. I will admit that it sounds labor-intensive, but you could make the filling the day before and refrigerate it. Then, just fill the pie shell the next day. The cream sherry gives is a sweet flavor and the thyme gives it that savory edge. I think you will agree that this recipe is a keeper!
Co
mbine the following ingredients in a Ziploc bag and shake to combine:2c. flour
1 t. salt
1 t. black pepper
1 t. dried thyme
1/2 t. garlic powder
1/2 t. smoky paprika
This mixture will be the coating for the beef cubes.
In a large skillet, add 3-4 T. oil (vegetable or canola) and bring to a shimmer. Cut 2-2 1/2 pounds of steak into cubes. I used a T-bone steak and cut into 1 inch cubes. Shake meat in the flour mixture and shake off excess. Do not discard the bag of flour, as you will use this again later. Add to heated skillet but do not over crowd. Sear on both sides then add to a medium-sized dutch oven. Continue with all the beef cubes until browned.
Slice two medium onions and add to the skillet; sauté. This step will incorporate all the browned bits left in the skillet. Place onions in the dutch oven with the beef.
In the skillet, add 1 T. butter and 2 c. sliced button (or your favorite) mushrooms. Add salt and pepper to taste, Stir and cook until mushrooms begin to wilt. Add 4 T. of cream sherry and reduce until all liquids are absorbed by the mushrooms. Add to the beef and onions.
Using the same skillet, add 2 T. butter and melt. Add 2 T. of the reserved flour from the Ziploc bag and cook until butter and flour mixture is absorbed. Slowly add one 10 1/2 oz. can of beef broth ad cook until thickened. Add this mixture to the pot of beef, onions and mushrooms. Add 2-3 sprigs of fresh thyme.
Cover and simmer on stove top for 60 minutes. Remove the thyme. Remove lid and allow to cool.
Bake in a 400 degree oven for 30 - 40 minutes or until browned. Allow to cool for 10 minutes before cutting into it. Yield: 8 servings.
