Steak and Guiness Pie
Tuesday, 31 March 2009 11:45
STEAK AND GUINNESS PIE
Makes 1 pie - 4 servings
Ingredients:
12 inch pie pastry or puff pastry
1 or 2 pounds of Round steak, cut into smallish cubes
1 tablespoon of Flour (or more to coat)
2 tablespoon of Brown sugar
1 large white onions, sliced
3 cloves garlic, minced
1 bottle of Guinness stout
appx. 1/2c beef stock
8 slices of bacon, diced
3 tablespoon of shortening/butter/olive oil
1 ½ c chopped mushrooms
eggwash - as needed
Garlic salt and pepper- as needed to taste
Procedure:
1.) Slowly caramelize the onions in butter until a deep golden brown, adding garlic near the end to prevent burning it. Remove from pan and reserve.
2) Render the bacon in the same pot. Remove with a slotted spoon, leaving fat in the pot. Slowly cook the mushrooms in bacon drippings until tender. Remove from pan and reserve.
3) Toss the steak chunks with flour (season flour with garlic salt and pepper), and sear well in the same pan. You may have to do this in batches, and you may or may not need to add more butter/fat.
4) When all steak is browned, deglaze the pot with some of the Guinness or stock, scraping up all the bits from the bottom of the pan. Return all cooked ingredients to the pan and add remaining Guinness and stock (you may have to eyeball liquid levels here). Add sugar and mix thoroughly.
5) Cover pot and cook in a low to moderate oven and simmer until beef is VERY tender. (Begin at 325F for a 40min., then raise it to 350F for about and hour, then increased the heat to 375F for about 2.5 hours. You can also do this on the stovetop). The liquid should have reduced to a thick gravy. If not, simply cook longer until it does. If it gets too thick, add more Guinness or stock as it cooks.
6)Remove pot from oven and increase heat to 400F. Allow filling to cool slightly.
7) Pour filling into individual ramekins or whole pie plate. Top with puff pastry, brush with eggwash and bake until pastry is golden brown and filling is bubbly, approx. 10 – 20 min.