When I get an idea for a recipe in my head, it tumbles around until the pieces get sorted. It takes several tries to get it right, and sometimes it needs to be left alone for a long while, until something pops into my head to make it right.
Last year when we were in Oceanside, Washington, we had an amazing Guinness and beef soup. It was delicious. But at the time, their fabulous Irish Soda Bread was what set my wheels turning, so the soup was relegated to a back shelf in my brain for the time being.
When our beef was cut this fall, we came home with several good-sized Eye of Round roasts. They would be perfect for a large group dinner, so that idea was put on a shelf, maybe beside the Guinness soup, for thinking about later.
Knowing I would be cooking for a large Seniors Dinner in late February, I started “playing” with Guinness braised steaks sometime in January. The length of time cooking, so that the steaks were tender, but not over done, took some tweaking. The thickness of the sauce and its ratio to the steaks was important, as well.
It may not be a soup, but the soup definitely inspired the dish. After eating more steaks than originally planned, here’s the recipe. I suggest it be served with fluffy, buttery mashed potatoes. Continue reading