Servings: 8

Ingredients:

  • Round steak (2 lbs)
  • Flour (1 tbsp)
  • Lard (3 oz)
  • Bacon (8 slices)
  • Onions (5)
  • Sliced baby bella mushrooms (1/4 lb, ~1-1/4 cups)
  • Irish stout beer (12 oz)
  • Parsley (1 tbsp chopped)
  • Brown sugar (1 tsp)
  • Double-crust pie pastry (1 package, thawed)

Directions:

  1. Preheat oven to 325°F.
  2. Mince onions. Finely chop bacon. Cut steak into 1/2-inch cubes.
  3. Coat steak with flour.
  4. Add lard and bacon to a large skillet.
  5. Cook over medium heat until lard melts and bacon starts to sizzle.
  6. Add steak and cook until steak and bacon are browned.
  7. Transfer steak to a casserole dish, leaving fat in the skillet.
  8. Add onions and mushrooms to skillet.
  9. Cook until onions are lightly browned and mushrooms are tender.
  10. Add contents of skillet to casserole dish.
  11. Chop parsley and stir beer, parsley, and brown sugar into casserole dish.
  12. Cover casserole dish with aluminum foil.
  13. Bake until steak is tender and liquid has thickened into gravy, stirring occasionally (~2-1/2 hours).
  14. Remove casserole dish from oven and preheat oven to 400°F.
  15. Line a pie tin with a pie crust and bake until crust is lightly browned (~10 minutes).
  16. Fill pie crust with contents of casserole dish.
  17. Cover pie filling with second pie crust, pinching crusts together to seal.
  18. Bake until top crust is golden brown (10-15 minutes).

Notes:

  • If the liquid in the casserole dish becomes too thick, stir in a little water.