This is a bit time consuming, but well worth it in my opinion. You could also skip making the dough and just buy some pre-made pie crust or puff pastry. About the picture, the first one was super blurry, this one isn’t but you can’t see the yummy gravy because it was leftovers I heated up the next day. It was still delicious, but it wasn’t as ‘gravy-licious’ as right out of the oven.
- 2 C. Flour
- 6 Tbsp. butter
- 3 tsp. baking powder
- 1 tsp salt
- 2/3 C. milk
- 1 lb stew meat, cut into bite size pieces
- 10 oz. white mushrooms, sliced
- 2 sweet onions, chopped
- olive oil
- salt and pepper
- 1 1/2 tsp. dried thyme
- 2 C red wine
- 2 C beef broth
- 1 Tbsp. cornstarch
- 3 cloves garlic, minced
- 1 Pkg beefy onion soup mix
- 1 egg
Start by making the dough. Mix flour, baking powder and salt together. Cut in the butter and combine well. Add all the milk to moisten. On a lightly floured surface, knead dough about 10 times. Roll out to about 1/4″ thick. Cut into 6 circles to fit your muffin pan. I used a bowl as a guide for mine, but you can make them whatever size you need. Cut another 6 circles slightly smaller for the tops. Cover with damp paper towels and refrigerate until needed.
Caramelize the onions. Add 2 Tbsp olive oil to a large pan and heat over medium heat. Add onions, toss to coat with oil and reduce heat to low. Let onions cook for about 1 hour 20 min, stirring occasionally and making sure they don’t burn. If it seems they are getting a bit toasty, reduce heat even further. You want a rich dark brown color.
Preheat oven to 375°
Once the onions are just about done, start browning your meat. Add about a Tbsp of olive oil to a pan and heat over medium high heat. Add your meat and season generously with salt and pepper. Remove from pan.
In same pan that you cooked your meat, add garlic, cook for about 30 seconds. Then add mushrooms. Cook until they lose most of their moisture, about 5 min.
Add meat back to pan with mushrooms and garlic. Add wine, broth, caramelized onions, soup mix, and thyme. Season to taste with salt and pepper. Bring to a boil and reduce to medium heat and cover. Simmer until the liquid has reduced by half, about 30 min. Mix cornstarch with a little bit of water and then slowly stir into meat mixture, simmer until most of the liquid is gone. You want it to have some liquid, but not runny, like a gravy.
At this point you want to take your dough out of the fridge to get to room temperature.
Lightly oil a jumbo muffin pan with cooking spray and then line each cup with your dough circles. Fill each cup to the top with the meat mixture and top with your smaller dough circles. Crimp the edges together with your fingers. Mix egg and some water together to create an egg wash. Brush tops with the mixture.
Bake until crust is a golden brown, about 20 minutes.