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Steak
& Guinness Pie
This
recipe originally called for lard instead of the olive
oil, but since it already is hardly low-fat, I've replaced
the lard with olive oil and suggest using turkey bacon
as a gesture toward health. But this is not a recipe
about health--it's about enjoyment of an old country
style recipe at its best, so if you go for it, don't
fret. Just don't eat it every day! If
you are using pre-bought pastry, defrost before you begin
to make the casserole. If you are making your own, have
it ready before you start to make the filling.
Cut steak into bite sized cubes. Dredge
steak in flour (make sure it's covered)
In a pan, heat olive oil, then
add the steak and bacon and cook on med. heat until edges start
to brown.
Peel and chop the onion and add to the pan. Cook another 5
minutes.
Place steak, bacon and onion in a casserole dish. Add the raisins
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, adding more Guinness or water if the rich
brown gravy gets too thick.
Line a deep pie dish with half the pie crust (bake it blind).
Then add the Guinness and steak mixture.
Cover with a layer of pie crust
and bake until finished (about 10 minutes).
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