Yield: 1 Servings
|1 kilograms||(2lbs) sirloin steak|
|2 \N||Onions; (large)|
|2 \N||Cloves of garlic|
|¼ cup||Plain flour|
|1 cup||Beef stock|
|2 \N||Bay leaves|
|1 teaspoon||Dried thyme; (better still..fresh thyme)|
|2 tablespoons||Chopped parsley|
Looking for that extra kick to give to your Irish stew ? Chop onions, crush garlic and slice carrots.
Cut meat into small chunks.
Cut prunes in half and remove the stone.
Fry onions in dripping.
When golden brown add crushed garlic.
Cook for 1 minute.
Remove onion and garlic from the frying pan and put aside.
Add meat to remainder of dripping in pan and fry until meat is brown on all sides.
Reduce heat and add flour.
Coat the meat with the flour and add stock slowly to form a thick sauce (no lumps if it can be helped!).
Add Guinness and simmer.
Add onions and garlic and carrots, herbs and season with salt and pepper.
Sir all ingredients simmer for 1-2 hours.
This gives a thick sauce.
Sir occasionally so that the meat doesn´t stick to the bottom of the saucepan.
Add the prunes a half an hour before the end.
Add parsley before serving.
This dish can be prepared the day before and reheated gently before serving.
Posted to recipelu-digest by LSHW <shusky@...> on Marcay,, h 17, 199