Tag: steak

Faux Gregg’s Steak Bake

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Puff pastry cases filled with savory meat and vegetables are the thing of beautiful dreams. The way warm herby gravy coats the inside of the pastry case and combines with the abundance of butter in the crust and holds onto your perfectly cooked meat and veg filling allowing you the perfect bite every time. It’s glorious.

There is a bakery chain in the UK that I had never heard of till about five or so years ago called Gregg’s. They do a range of savory hand pies in roughly the shape of a pop tart and they look amazing. Unfortunately I would have to travel many miles and a whole ass ocean to get one. So I made one at home.

Ingredients

  • Puff Pastry
  • Thinly sliced steak, diced
  • 1 cup beef stock
  • 1 tsp. rosemary
  • 1 yellow onion, diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • cornstarch slurry: 2 tsp cornstarch and 2 tbsp water
  • salt/pepper
  • 2 tsp. worcestershire sauce
  • egg wash: 1 egg and 1 tsp of water
  • 1 tbsp neutral oil

Directions

  1. Preheat oven to 395 degrees Fahrenheit.
  2. Put oil in a pan on medium high heat until it shimmers in the pan. Sizzle your steak in the pan until it gets deeply browned.
  3. Add onions and cook until they start to color which will take about 5 minutes.
  4. Add onion powder, garlic powder, salt and pepper and cook for 2-3 minutes. Add beef stock, cornstarch slurry and rosemary and cook until gravy reduces by about half. Salt and pepper to taste.
  5. Roll out your puff pastry into a big enough square that you can cut at least 8 rectangles. Line 2 baking sheets with parchment paper.
  6. Lay two pastry rectangles on each sheet and spoon your filling into the center of the square. Leave room on the sides of the pastry.
  7. Using a pastry brush egg wash around the edges of the rectangle. This will help seal your pockets together. Top each with your other pastry rectangles. Using a fork crimp the sides of your pastry. Then egg wash the top.
  8. Score the tops of each pocket once to give them steam some place to escape. Not a hole big enough for your gravy to escape when you eat it though. That would be awful!
  9. Cook for 20 minutes until pastry is golden brown and flaky.
  10. Serve with chips(french fries) or roasted veggies like I did in the picture.

Rouladen

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It’s all the flavor of a bacon cheeseburger smothered in a rich tomato gravy. Doesn’t all that sound amazing? I thought so too that’s why I decided to try it. This trek through German cuisine has definitely not disappointed flavorwise.

There rolls are easy to make and most of the cook time is hands off stewing time which means more time with your family. That’s the dream.

Ingredients

For the roll up

  • 8 pieces Thin cut steak(I believe I used a top round)
  • 4 Dill pickles, cut into 4 long strips(You need sixteen total pickle sticks)
  • Dijon mustard, enough to coat each piece of steak
  • 1/2 white onion, diced
  • 8 strips bacon
  • salt/pepper

For the gravy

  • 1/2 white onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • salt/pepper
  • 3 tablespoon butter
  • 1 bay leaf
  • 1 can tomato paste
  • 1 can diced tomato
  • 1 tsp. sugar
  • 2 carrots, sliced
  • 2 tsp. corn starch and 2 tsp. water for slurry

Directions

For the rouladen

  1. Lay all the steak out on a flat surface. I would recommend a baking sheet.
  2. Spread your Dijon mustard all over the up facing side on the steak. Salt and pepper every where you put mustard.
  3. Lay one piece of bacon along the length of the steak.
  4. Lay two pickle sticks on top of the bacon and sprinkle a few onion pieces on top.
  5. Roll up tightly and secure it with a toothpick of twine.
  6. Put a heavy bottomed pot on medium high heat and brown the rouladen heavily. The deeper the browning of the meat the more delicious brown bits will be in the pan to flavor your gravy.
  7. Remove from pan and set aside on a plate.

Make the gravy

  1. Add butter, onion and garlic and cook till onion goes translucent. About 3-4 minutes.
  2. Add carrots and cook for about 5 minutes.
  3. Add beef broth, tomato paste, tomatos, bay leaf and salt and pepper. Cook for 2-3 minutes. Add rouladen back to the pot.
  4. Cook for 45 minutes to and hour on a medium low heat.
  5. Remove the rouladen and add your cornstarch slurry to thicken your gravy.
  6. Pour gravy over the rouladen and serve.