| 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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