teaspoon crushed, black pepper
onions, peeled and copped
carrot, peeled and diced
of theme, sage, parsley
leaf tied together.
potatoes, peeled and sliced
15 to 20
parsley and green onions for garnish.
into serving sized portions.
crushed pepper into steaks and season with salt.
30g of butter in heavy casserole dish over medium heat
brown meat on both sides.
meat and wipe out casserole dish.
remaining 15g butter to casserole dish and sauté carrot
onion for approximately 3 minutes.
and herbs to casserole dish, pour in Stout and stock
layer potatoes gently, cook in medium oven until meat is tender.
end of cooking time add mushrooms.
desired, the sauce may be thickened with a roux
stirring in balls of flour mixed with butter)
with chopped parsley and green onions.