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Chef Walter Staib is proud to present these delicious recipes adapted from his cookbook, The City Tavern Cookbook: Recipes from the Birthplace of American Cuisine ©2009 by Walter Staib and Running Press. The following recipes have been developed to best utilize the variety of great Dietz & Watson® products and represent great labor-savings without sacrificing delicious flavors.
3 tablespoons unsalted butter
2 ½ pounds cooked Dietz & Watson® Angus Roast Beef, cut into 1/2-inch cubes
1 cup chopped yellow onions
4 garlic cloves, chopped
1 cup red Burgundy wine
2 cup chopped button mushrooms
1 small bunch fresh basil, chopped (about 1/4 cup)
1/2 small bunch fresh parsley, chopped (about 3 tablespoons)
1 sprig fresh thyme
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 cup store bought brown gravy
3 pounds Puff Pastry
1 egg, lightly beaten
Melt the butter in a large skillet over high heat, add the beef, onions, and garlic, and sauté for 5 minutes, until the onions are golden brown.
Add the wine to deglaze the pan. Add the mushrooms, basil, parsley, thyme, salt, and pepper, and cook until the liquid has evaporated.
Stir in the brown sauce and cook for about 5 minutes more, until all liquid has evaporated again.
Remove from the heat. Spread the mixture out onto a baking sheet and let it cool for 10 minutes. Refrigerate for about 1 hour to cool completely.
Preheat the oven to 450°F.
On a lightly-floured surface, roll out the Puff Pastry to 1/8-inch thickness. Cut out eight 10-inch squares and brush the edges with the egg mixture.
Place 1 cup of the meat mixture in the center of each square. Fold each square over diagonally to form a triangle and press the edges firmly to seal. Using a fork, gently prick the center of each triangle to allow steam to escape. Lightly brush the edges again with the egg mixture.
Arrange the triangles 2 inches apart on a greased baking sheet(s).
Bake for 8 to 10 minutes, until golden brown.
For more on Chef Walter and Dietz & Watson, visit: www.dietzandwatson.com