Boy howdy if the Prairie Bake ain’t the most phenomenal meal this side of the Mississippi, we’re a bowl of sidewinders. Tender and savory steak bites with fluffy potatoes in a beefy sauce is only the start of the Western-style deliciousness. On top is a homemade cornmeal-buttermilk pie crust that combines the best parts of pie and cornbread: buttery, sweet, and flaky. Can’t go wrong with this Prairie Bake, and that’s a fact.
Ingredients
For the pie crust top:
- 2 cups all-purpose flour, plus more, to taste, for dusting the work surface
- 1/2 cup self-rising yellow cornmeal mix
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup unsalted butter, cold, cut into 1/2-inch pieces
- 1/2 cup whole buttermilk, cold
For the bake:
- 3 cups (about 1 pound) Yukon Gold potatoes, peeled and chopped
- water, to taste
- 1 1/2 cups carrots, coarsely chopped
- 6 tablespoons olive oil, divided
- 4 cups sweet onion, chopped
- 5 cups (about 2 1/2 pounds) top sirloin steak, cubed
- 1 teaspoon kosher salt, plus more, to taste
- 1 teaspoon ground black pepper
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 (32-ounce) container beef broth
- 1 tablespoon fresh rosemary, chopped, plus more, to taste, for garnish
- 1 large egg
- 1 tablespoon water
Directions
Step 1 -In the bowl of a food processor, pulse together 2 cups of the flour, the cornmeal, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the pepper until combined.
Step 2 -Add 1 cup of the cold butter and pulse together until the mixture is crumbly.
Step 3 -With the processor running, add the buttermilk in a slow, steady stream just until the dough comes together.
Step 4 -Using the extra flour, lightly dust a work surface. Turn the dough out onto the floured work surface.
Step 5 -Divide the dough in half.
Step 6 -Shape each portion into a disk and wrap them individually in plastic wrap.
Step 7 -Refrigerate the dough disks for at least 1 hour.
Step 8 -Using the extra flour, lightly dust another work surface. Roll one portion of the dough into a 10×14-inch rectangle, reserving the other dough disk for another use.
Step 9 -Preheat the oven to 375 degrees F.
Step 10 -Spray a 9×13-inch baking dish with cooking spray.
Step 11 -In a large Dutch oven, add the potatoes and enough of the extra water to cover them by about 1 inch.
Step 12 -Bring the potatoes to a boil over medium-high heat.
Step 13 -Reduce the heat to low and simmer until the potatoes are tender, about 15 minutes, adding the carrots during the last 5 minutes of cooking.
Step 14 -Drain the potatoes and the carrots well and set them aside.
Step 15 -In the Dutch oven, heat 2 tablespoons of the oil over medium heat.
Step 16 -Add the onions and cook, stirring occasionally, until golden-brown, about 15 minutes.
Step 17 -Transfer the onions from the pot.
Step 18 -In the Dutch oven add 2 tablespoons of the oil over medium-high heat.
Step 19 -Season the steak with 1 teaspoon of the salt and the remaining pepper.
Step 20 -Add 1/2 of the steak to the pot and cook until browned, about 2-3 minutes per side.
Step 21 -Transfer the steak from the pot.
Step 22 -Repeat the cooking process with the remaining oil and the remaining steak.
Step 23 -Melt the remaining butter in the Dutch oven over medium heat.
Step 24 -Add the remaining 1/2 cup of the flour and cook, stirring constantly, until golden, about 1 minute.
Step 25 -Gradually stir in the beef broth and cook, stirring constantly, until thickened, about 10 minutes.
Step 26 -Stir in the cooked potato mixture, the onions, the steak, and 1 tablespoon of the rosemary and cook the mixture until it just comes to a simmer.
Step 27 -Pour the steak-potato mixture in the prepared pan.
Step 28 -Top the pan with the prepared cornmeal-buttermilk pie dough.
Step 29 -Cut decorative slits into the dough to let the steam escape.
Step 30 -In a small bowl, whisk the egg and the remaining 1 tablespoon of the water together.
Step 31 -Brush the egg wash over the dough.
Step 32 -Sprinkle the dough with the remaining salt.
Step 33 -Bake until the crust is golden-brown and the filling is bubbly, about 20-25 minutes.
Step 34 -Let the bake stand for 10 minutes.
Step 35 -Garnish with the extra rosemary and serve.
