INGREDIENTS
200 g
Bacon
1 kg
Chuck beef
2
Bay leaves, fresh or dried
4
Carrot
1
Celery
2
Garlic cloves
1
Onion
20 g
Porcini mushrooms, dried slices
300 g
Swiss brown mushrooms
3
sprigs Thyme
1
Egg yolk
2 cups
Beef stock
1/3 cup
Flour
1 tbsp
Vegetable oil
1
sheets Puff pastry
300 milliliters
Ale, dark
1 1/4 cups
Water