Irelands Steak And Biscuits Recipes

STEAK AND BISCUITS

Steps:

• Marinate the round steak in Pepsi for 60 minutes in fridge, drain well and pat meat dry.
• For the PotPie filling: Start by seasoning the prepared steak with salt and pepper.
• Then add the oil to a frying pan and heat, when the pan is hot brown the meat really well for 2 - 3 minutes.
• Stir in the onion, garlic and dry mustard and sauté for 2 - 3 minutes, next sprinkle flour over the mixture and stir for 1 minute.
• Add the wine, broth, ketchup and the herbs de province together, mix well and add to pan with steak and onion mixture, bring to a boil and cook until thickened about 3 minutes.
• Then cover pan, lower heat and simmer for 2 hours, stirring often to keep bottom from sticking and burning. If necessary add extra water a little at a time.
• Next, add the green pepper, mushrooms and carrots to the pot, simmering on low heat for another hour.
• When ready, preheat oven to 400 degrees F.
• In a large bowl, put flour, baking powder, baking soda, salt, and oregano, mix well.
• Add the butter and blend gently by hand until mixture resembles coarse crumbs.
• Next, add the buttermilk and maple syrup together, then add to flour mixture making sure not to over-stir. The dough should be slightly moist and soft but not sticky.
• Roll the dough out on a floured surface and form into a ball.
• Now, roll out the dough to a 1 1/2 inch thickness and using a pastry cutter or if you prefer a 2 ½" glass, cut out biscuits.
• When the filling is ready pour it into a baking dish and immediately top with the biscuits.
• Bake in a 400 degree oven for 15 minutes.

TRADITIONAL GAELIC IRISH STEAK WITH IRISH WHISKEY

Steps:

• Place the steaks into a marinating dish. Sprinkle with salt, pepper, beef aromatics, bay leaf, 1 tablespoon of chopped fresh herbs of own choice, 1 glass of Irish whiskey and 3 to 4 ounces of melted butter and allow to marinate in the refrigerator for 3 to 4 hours
• Remove steak from marinade and place on hot grill or pan, sealing both sides of the steak and cook to required taste.
• To make the Gaelic sauce use remaining marinade as a base and place in hot pan. Add 1 finely chopped large onion and allow to simmer until onions tender. Then add 3 large finely chopped fresh tomatoes, 3 tablespoons of tomato puree, sprinkling of herbs and allow to simmer for 5 to 7 minutes, stirring gently. Now add 1 cup of fresh cream and stir gently with wooden spoon for 3 minutes. Then add the steaks to the sauce and flambe with 1 glass of remaining whiskey.
• Remove steaks to 2 large platters, serve sauce generously from pan to platters and sprinkle with fresh parsley and selection of fresh vegetables of choice.

IRISH STEAKS

Steps:

• Heat vegetable oil and butter in a heavy skillet over medium heat until butter has melted. Cook and stir onions in butter and oil until lightly golden brown, about 10 minutes. Push onions aside with a spatula.
• Rub steaks with cut sides of garlic clove.
• Place steaks in the skillet, leaving the onions to the side, and cook over medium-high heat until meat is browned but still lightly pink inside, 2 to 4 minutes per side.
• Remove the skillet from heat. Slowly pour Irish whiskey into the hot skillet (be careful, whiskey fumes are flammable). Mix browned onions into whiskey and bring to a simmer over medium-low heat.
• Sprinkle steaks with salt, black pepper, and parsley; turn steaks over in whiskey pan sauce to coat both sides, and serve drizzled with sauce.

IRISH OATMEAL BISCUITS

Steps:

• In a large bowl, mix together flour and oatmeal. Add butter and sugar; using your hands mix until it comes together and forms a dough. Form dough into a disk and cover with plastic wrap; transfer to refrigerator until chilled, 20 to 30 minutes.
• Line two baking sheets with nonstick baking mats or parchment paper. Roll out dough on a floured work surface to 1/8-inch thick. Using a 1 3/4-inch round cutter, cut out biscuits; transfer to prepared baking sheets, spacing 1 inch apart. Continue rerolling scraps and cutting out biscuits. Transfer baking sheets to refrigerator; let biscuits chill 20 to 30 minutes.
• Preheat oven to 350 degrees.
• Transfer baking sheets to oven and bake until lightly browned, 12 to 14 minutes. Let cool slightly on baking sheets before transferring to a wire rack to cool completely.