Ingredients:
500g(1.1 lbs) lean beef
1 teaspoon crushed black pepper, salt to taste
45g(1/6 cup) butter
2 onions, peeled and chopped
1 large carrot, peeled and diced
Sprigs of thyme, sage, parsley and bay leaf tied together with string
3/4 cup Coopers Dark Ale
1/2 cup beef stock
3 potatoes, peeled and sliced
15 to 20 button mushrooms
Food Preperation:
Cut meat into serving portions. Press crushed pepper into steaks and season with salt,
if desired. Place 30g of the butter in heavy casserole over medium heat and brown
meat on both sides. Remove meat and wipe out pot. Add remaining 15g of butter to
casserole and saute carrot and onion for approximmately 3 minutes. Add meat and
herbs to pot, pour over Coopers Dark Ale and stock and layer potatoes gently in medium
oven until meat is tender. Towards end of cooking time, add mushrooms. If desired,
the sauce may be thickened with a roux (by stirring in balls of flour mixed with butter.)
Garnish with chopped parsley and green onions and serve with colcannon.
Give it a try and let us know how it turned out!
