| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Irish | Irish, Beef, Pies | 4 | Servings |
INGREDIENTS
| 1 | kg | Round steak |
| 1 | tb | Flour |
| 1 | ts | Brown sugar |
| 1 | tb | Raisins (optional) |
| 5 | x | Onions |
| 300 | ml | Guinness |
| 8 | Slices bacon | |
| 3 | oz | Lard |
| Chopped parsley | ||
| Recipe of short pastry* |
INSTRUCTIONS
*For double-crust pie in deep pie dish. -- Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick. Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes. Variation: for the brown sugar, substitute 3 T honey. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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