1 kg Round steak
1 tb Flour
1 ts Brown sugar
1 tb Raisins (optional)
5 x Onions
300 ml Guiness Stout
8 Slices bacon
3 oz Lard
Chopped parsley
Recipe of short pastry*
*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 Guiness, 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 Guiness 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 Guiness/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.
