Braised steak with Guinness

March 17, 2009 4:09:46 PM PDT
An authentic St. Patrick's Day meal you can make at home from Chef Bruce Aidells.

Guinness and Mushroom Braised Chuck Steaks

  • 1 boneless chuck steak (about 1 1/2 pounds)
  • Salt
  • Freshly ground pepper
  • 2 teaspoons olive oil
  • 1 1/2 cups finely chopped onions
  • 1/2 cup carrots, 1/4-inch dice
  • 1 teaspoon dark brown sugar
  • 1/2 cup chicken stock
  • 1 teaspoon minced garlic
  • 1/2 pound sliced mushrooms
  • 1 teaspoon fresh rosemary
  • 2 bay leaves
  • One 12-ounce bottle stout such as Guinness
  • 1/2 cup reduced fat sour cream (optional)

1. .Season the meat generously with salt and pepper

2.. Heat a heavy lidded frying pan, sauté pan, or Dutch oven over high heat and add steak. Sear until nicely browned, about 5 minutes and turn to sear the other side. Set aside.

3. Pour off all but about 1 teaspoon of fat and reduce heat to medium. Add onions, carrots, sugar and 2 tablespoons of the stock, stirring and scraping any browned bits from the bottom of the pan. Cover and cook for 10 minutes or until the onions and carrots have softened and begun to color, stirring from time to time. Stir in the garlic, mushrooms and rosemary and cover and cook 2 minutes more. Add bay leaves, stout and steak. Bring to a boil, reduce to a simmer and cover. Continue to simmer. After 1 hour check the meat; it is done when it is fork tender.

4. Remove the steak to a warm platter. Throw away the bay leaves. Degrease the sauce and then cook over high heat until the sauce begins to thicken and becomes syrupy. Remove from the heat and whisk in the optional sour cream. Taste for salt and pepper. Pour sauce over the steak and serve with horseradish mashed potatoes.

Yield: 4 to 6 servings.

Horseradish Mashed Potatoes

  • 2 pounds russet potatoes, peeled and quartered
  • 2 tablespoons butter
  • 1/4 cup or more low fat milk
  • 1/4 cup reduced fat sour cream
  • 1/4 cup finely chopped green onions (white and green parts)
  • 2 tablespoons or more prepared bottled horseradish
  • Salt
  • Freshly ground black pepper

1. .Cover potatoes with water and boil until quite tender, about 20 to 25 minutes. Drain and add to a large mixing bowl.

2. Add butter and mash with a potato masher. Stir in milk, sour cream, green onions and horseradish. Beat with a fork or electric mixer until smooth, adding more milk if needed. Season with salt and pepper and add more horseradish to suit your taste

Yield: 4 to 6 servings.