2 lbs braising steak
1 tablespoon of Flour
1 tablespoon of Brown sugar
2 large onions, chopped
1 bottle of Guinness (not the ‘draught’ variety)
8 rashers of bacon
3 tablespoon of lard or butter
Dice the steak, coat with flour and brown, in a heavy-based frying pan, with the bacon, on a medium heat using the butter. Peel and chop the onions and brown over a good heat. Add to the meat in a casserole dish. Add brown sugar and Guinness and stir in. Cover the dish, bring to a simmer and leave to cook over a lowish heat for 2½ hours. Add water if the gravy mixture starts to thicken too much. Line a pie dish with half of the pastry and bake blind for 10 minutes. Remove from the oven and add the Meat and Gravy mixture, when cooked, and place the remaining pastry on top. Brush with beaten egg and bake for 10 – 12 minutes or until golden brown. Serve with potatoes and vegetables.
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