Steak and Mushroom Pie with Cheese Couscous

I bought couscous because it sounded fun to try. Then I happened to find a couscous cookbook at the library, which had several intriguing recipes. This was the first time I made couscous, and this recipe is fantastic!


Steak and Mushroom Pie with Cheese Couscous
2 medium onions, sliced
3 Tbsp. flour
1/4 tsp. freshly ground black pepper
8 oz. steak, cut into 1/2-inch strips
2 Tbsp. olive oil
1/2 cup red wine
2 cups beef broth
1 lb. mushrooms, stemmed and quartered
1 tsp. Worcestershire sauce
2 beef bouillon cubes
3/4 cup couscous
1 egg, lightly beaten
1/2 to 1 cup shredded cheese
parsley to garnish

In large skillet, heat olive oil over medium-high heat. Add the onions, and cook until light brown. Meanwhile, combine 2 Tbsp. flour, pepper and meat in a plastic bag. Shake until meat is well coated.

Once onions are lightly browned, add meat and cook until browned on all sides, about 5 minutes. Add the wine and 1/2 cup broth. Reduce heat to medium, cover and cook about 20 minutes.

Meanwhile, in medium saucepan over medium heat, bring 1 cup of broth to a boil. Add the couscous in a stream. Stir once, remove from heat, cover and let stand 15 minutes.

Add the mushrooms, Worcestershire sauce and bouillon cubes to the meat mixture. Cover and cook about 8 minutes until mushrooms are tender. With a slotted spoon, transfer meat, onions and mushrooms to greased 2-quart baking dish.

Keep the sauce simmering in the skillet. Blend 1/4 cup broth with remaining 1 Tbsp. flour in a small bowl. Add to the sauce. Cook, stirring, until sauce thickens. Combine sauce with meat mixture in the 2-qt. dish.

Preheat oven to 425ºF. In medium bowl, combine remaining 1/4 cup broth, egg and cheese. Stir into the couscous. Spread couscous mixture evenly over beef mixture. Cover tightly with foil. Bake about 20 minutes.

Some of the sauce will bubble through the couscous layer. Spread that sauce evenly over the couscous. Garnish with parsley and serve. Serves 4.