“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
– J.R.R. Tolkien
Tolkien’s right. We all need to eat and, more importantly, I need to expand my culinary abilities. If you have a tasty recipe, send it in and I’ll post it for the world to see. Once the food is made, cheer and song ain’t too far behind. So share people, share!
MedicMike shared this one yesterday:
? 2 lb. rump steak
? 2 1/2 tablespoons oil
? 2 large brown onions – chopped
? 2 cloves garlic – crushed
? 1/4 cup all-purpose flour
? 1 Cup Beef stock
? 12-oz Guinness
? 2 large carrots – sliced
? 2 bay leaves
? 1/2 tsp thyme
? black pepper – freshly ground
? 1/2 cup prunes – halved and pitted, optional *
? chopped parsley – for garnishCut meat into 1″ cubes.
Heat 1 tablespoon oil in a pan and cook onions until pale golden. Add garlic, cook 1 minute longer. Remove from pan and drain on absorbent paper.
Heat the remaining dripping in a larger pan, add meat and cook quickly to brown on all sides. Reduce heat, stir in flour until all meat is coated.
Blend through stock to form a thick, smooth sauce. Add Guinness and stir until the mixture comes to simmering point. Add onions and garlic, carrots, herbs and pepper, stir until combined.
Simmer gently for 1 1/2 hours, stirring occasionally to prevent catching.
Cook uncovered so that the sauce can reduce and thicken.
Serve garnished with the chopped parsley.
* If using prunes, add to pan in the final 30 minutes of cooking. The addition of prunes to this dish adds sweetness and balances the distinctive bitterness of the Guinness. They can be removed before serving.
