[cooked-sharing]
Guinness Steak & Mushroom Boxty by Fionn MacCool's
Recipe courtesy of Fionn MacCool's and by Chef Bryan Jurek Visit them at primepubs.com, or call 905-332-9990
Ingredients
- Guinness Steak & Mushroom Filling:
- Olive oil 2 tbsp (30 ml)
- Diced beef 2½ lbs (1.3 kg)
- Salt and pepper 2 tbsp (30 ml)
- Onions, 1” diced ½ lb (225 gm)
- Tomato paste 1 small can (125 ml)
- Guinness 1 cup (250 ml)
- Brown sugar 2 tbsp (30 ml)
- Dijon mustard 1 tbsp (15 ml)
- Red wine vinegar 2 tbsp (30 ml)
- Cloves, crushed ½ tsp (2.5 ml)
- Beef gravy* 4 cups (1,000 ml)
- Button mushrooms 1lb (454 gm)
- Corn Starch 3 tbsp (45 ml)
- Potato Boxties
- Mashed potatoes, cold 1¼ cup (265 ml)
- Eggs 1 large
- Flour 1½ cups (325 ml)
- Salt and pepper ¼ tsp (1.25 ml)
- Sour cream 4 tbsp (60 ml)
Instructions
- Method: Guinness Steak & Mushroom Filling
- Heat olive oil in large pot over medium high heat.
- Season the beef with salt and pepper and sear on all sides in large pot.
- Add diced onions and tomato paste and stir into the seared beef. Sauté for about 2 minutes.
- Add Guinness to pot and stir well. Then add brown sugar, Dijon mustard, red wine vinegar, cloves and beef gravy. Stir well.
- Finally add mushrooms to pot and reduce heat to medium. Simmer until beef is fork tender (approx. 1½ hours).
- Combine the cornstarch and water to make a slurry. Whisk in the slurry in small amounts and allow to cook out for about 2 minutes. Taste and adjust thickness as you see fit, adding more slurry if needed.
- Method: Potato Boxties
- Place all ingredients into mixing bowl and mix thoroughly until smooth for approximately 1 minute.
- Divide mixture into 6 even size balls. Dust a work surface with flour and roll each ball into a round disc approx. 8” in diameter.
- Place each round into a pre-heated sauté pan. Cook over medium heat until golden brown on both sides flipping half way through.
- Carefully remove boxties from pan and allow to cool on a baking sheet. Once boxties are cooled, spoon Guinness Steak & Mushroom filling onto one half of the boxty and fold other half of boxty over filling.
- Drizzle with sour cream and serve with your favourite side salad.
- Recipe courtesy of Chef Bryan Jurek, available at Fionn MacCool’s Oakville and Burlington.