1kg stewing steak
2 onions, chopped
1 tablespoon oil
1 & 1/2 teaspoon freshly crushed garlic
3 bay leaves
3 cloves
3 allspice
1/4 – 1/2 cup sago soaked in water
2 teaspoons cracked black pepper
1/2 – 1 teaspoon white pepper
1/2 – 1 teaspoon black pepper
Water as needed or use the dissolved beef stock
1kg puff pastry
1 tablespoon butter
1 egg (beaten for glazing pie pastry top)
Method:
Wash and dice up steak into bite size pieces.
Heat a large saucepan. Add butter and oil. Cook onion until golden brown over medium heat and add garlic after a few minutes, stir well. Add the steak & water to cover, stir through.
Add and mix in the pepper. Whilst the steak is cooking soak the sago in water to cover.
Gently bring to boil then reduce heat & simmer on low for 1 – 1 & 1/2 hours or until steak is nice and tender.
Stir occasionally to stop burning, check because you may need to add some extra water.
Add the soaked sago and cook a further 15 minutes.
Allow your pepper steak filling to cool completely before using.
Enjoy
