Dublin Steak

A hearty dish that’s perfect after a long Autumn walk or an afternoon of clearing leaves in the garden.



Serves 4.

  • 1lb of steak or lean beef
  • 2 onions, chopped
  • 1 tablespoon of flour
  • 1 bay leaf
  • Salt and pepper
  • 1/4 pint of Guinness
  • Brown sugar (or black treacle) and Irish mustard to taste
  • dripping
  • triangles of sliced bread (remove crust – optional)
  • Fresh parsley


Cut steak into big chunks and brown them off with dripping in a hot pan.

Remove meat from pan, add more dripping if necessary and soften onions.

Remove from heat.

Sprinkle with salt, pepper and flour.

Stir so the fat blends with the flour.

Stir in Guinness and when your sauce is smooth return to heat.

Add meat and bay leaf to pan, and add seasoning. Add brown sugar or black treacle to taste (1 to 2 teaspoons) and stir in some Colman’s mustard (or Irish mustard for authenticity) if you like a little punch.

Cover pan and slow cook in a low to moderate oven until meat is tender (about 2 hours).

Fry your sliced bread in dripping until golden brown.

Garnish with fresh parsley and your triangles of fried bread.

Serve with a hearty portion of veg and buttery mashed potatoes.

This dish goes perfectly with a rich red wine or a good Irish stout.


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