Quote:
Originally Posted by heero_yuy
Beef in Guiness is one of the classics, the recipe I use as a base comes from a pub chef who recommended JS bitter and that's what I had a tinny of in the cupboard. I like to add some extras like soy sauce, Lea and Perrins and a glug of mushroom ketchup
Been cooking gently now for an hour and a half. OH keeps coming in and wanting a taste. No chance, that's cooks privelege.
I'll be serving it pub style with lots of chips, battered onion rings and peas.
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Yum.............even though I have had my dinner it is still making my mouth water!