Irish Mountain Steaks

"Round Steaks braised in dark beer, with onions and mushrooms. I have also made this with venison and elk steaks and it is great."
 
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Ready In:
1hr 45mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Heat electric skillet with vegetable shortening and butter to 425 degrees. Salt and pepper steak. Add to skillet and braise, 2-3 minutes each side. Add vegetables and continue to braise for 2-3 minutes. Turn skillet to 250 degrees. Add beer, water, bay leaves, salt, pepper, and worcestershire sauce, over steaks evenly. Cover and simmer, turning steaks and stirring vegetables every now and then, for about 1 1/2 -2 hours. Keep covered. Remove steaks and vegetables. (Optional-mix cornstarch and COLD water. Add to broth and make a thin "gravy like" consistency. Serve over steaks and vegetables.) The consistency of the "gravy" is thicker then the broth, but thinner then a gravy. Add move cornstarch/water mix, if you want it thicker. Serve over the steak and vegetables. I always make mashed potatoes and vegetable with this and serve the gravy over the potatoes. ENJOY!

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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> I LOVE to cook. I collect recipes and recipe books. I have close to 800, and 5 large boxes of handwritten pages, or magazine pages or just cards. I have wanted to own my own restaurant since I was 14. I have 25 years restaurant management experience and own a small catering business now in addition to my regular job. It is called "The Chopper Chowline", with "We cater to Bikers Bellies" as our slogan. We are the ONLY catering business that caters to Biker groups solely. After months of research, other catering businesses cater to bikers, but to others as well. Our catering business we ONLY cater to Bikers. And boy do they like good food and different food. We also cook for several groups when we go to Biker Runs for Charity etc. It is a wonderful experience and FUN! Still praying for my restaurant though.
 
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