Beef in Guinness sauce

Votes: 1

Time: 50 min.
Complexity: average
Servings: 1

Nutritional value per serving:

Serving size: 1 of 6
Calories 211, total fat 17 G., saturated fats 10 G., proteins 9 G., carbohydrates 4 G., fiber 1 G., cholesterol 65 mg, sodium 82 mg, sugar 1 G.

Treat your loved ones to a delicious Irish dinner. Beef tenderloin is simmered in a rich Guinness-based gravy with wild mushrooms, onions, and carrots until tender and juicy. Thicken the sauce with butter. Serve the beef with vegetables. Boiled potatoes are also available as a side dish, if desired.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g of prime Irish beef
2 tbsp butter + extra 6 tbsp
0.5 cup diced onion
4 small carrots
1 cup chopped wild mushrooms
0.5 tbsp. Guinness stout
0.5 cups beef broth
4 small onions
1/4 cup chopped parsley

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat a large skillet over high heat. Once hot, add 1 tablespoon of butter and the beef and sear on both sides until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
Add the diced onion and carrot to the same pan and sauté until the onion begins to soften, about 5 minutes. Add the wild mushrooms and sauté until fragrant. Add the beer and bring to a boil. Add the stock and bring to a boil. Add the finely chopped onion to the sauce. Bring to a simmer and reduce the sauce by half.

Return the beef to the pan and cook to your desired doneness.
To serve, first remove the mushrooms and vegetables from the sauce and place them in the center of a large platter. Place the beef on top of the vegetables in the center of the plate. Arrange the onions on the plate. Bring the sauce to a simmer and add the remaining butter to the pan. Stir, then add chopped parsley and pour the sauce over the beef.

Author of the recipe - 1837 Bar & Brasserie at Guinness Storehouse – bar in the Guinness Museum, Dublin, Ireland

Categories:

recipe / Low sodium content / Calorie content of prepared meals / Recipes for one / Dinner / Main courses / Meat / Vegetables and mushrooms / Thick soups and stews / European cuisine / Irish cuisine

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