Steak and Guinness Pie
- 1 pound round steak, cubed
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
- 1 teaspoon brown sugar
- 1 tablespoon raisins (optional)
- 5 medium onions, peeled and chopped
- 1 1/2 cups (300 ml) Guinness Stout
- 8 slices bacon, chopped
- 3 ounces lard fresh parsley, chopped
- Double crust pie pastry
- Cut the steak into bite-size cubes and roll in the salt and
pepper seasoned flour. Brown the steak cubes in the lard with
the bacon over medium heat in a heavy skillet for 8 to 10 minutes
until golden brown. Place the meat in a casserole dish to cool.
- In the remaining bacon and lard drippings sauté the onions until
golden and add to the meat when browned.
- In a mixing bowl combine raisins and brown sugar with the Guinness.
Let stand for 5 minutes for raisins to plump.
- Add the mixture to the casserole dish, cover tightly and simmer
over low heat on in a very moderate oven at 325 degrees F 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 prepared pie crust
and pre-bake as directed.
- Add the Guinness and beef mixture
from the casserole to the baked pie crust.
- Cover the meat mixture
with the remaining pie crust layer and bake until finished,
approximately 10 minutes.
- Remove pie from the oven to cool,
slice and serve with potatoes.
Yield: 4 servings
Substitute 3 tablespoons honey for the brown sugar.
Either ingredient takes the bitter bite out of the Guinness.
If you do not care to cook with lard, substitute vegetable oil
for browning the meat.
Irish bacon is much more like Canadian Bacon in America.
Canadian Bacon is leaner than streaky bacon and either type
of bacon may be utilized in this, but the flavor and sodium
level will vary greatly.