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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.