steak and mushroom pie
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Hope I explained better. Thank you
You don't have to coat the meat in flour. I never do it because it really is hard to cook off all that flour without burning it. I prefer to get a good sear on the meat. Sear it in batches so that it doesn't steam in the pot. Then I remove the meat to the side. In the pot I add the aromatics (onions, garlic, etc) and cook it a little before I add the flour and cook it gently with the onions. Then I add the liquids and the meat again.
I don't put the mushrooms in until the end. Instead I sautee them in butter and add them in the last 30minutes of the braise.