Steak and Mushroom Pie
2 lb chuck steak, trimmed into 1" pieces
12 oz mushrooms
1 pint Guiness
4 TBSP drippings from above steak
2 medium onions, sliced
3 TBSP self-rising flour, liberally seasoned (I always need more)
3/4 pint beef stock
1 Bay leaf
4 sprigs thyme
Place steak and mushrooms in bowl with guiness and herbs. Cover and let sit for at least 4 hours, preferably overnight.
Drain meat, reserve the marinade.
Toss meat in seasoned flour.
Cook onions in a heavy pan. remove
Cook floured meat, on stovetop, in batches until brown on all sides
Return onions and all of meat and any remaining flour to pan.
Stir thoroughly, then add marinade, herbs and stock.
Bring to simmer, stirring as sauce thickens, then cover pan and cook for 1 1/2 hours.
Transfer to baking dish. I usually make individual pies.
You can either top the pies with crust or do a prebaked bottom shell and a top shell. Use standard pie crust.
Bake 375 degrees for 30 minutes or until crust is golden.