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Ingredients

• 1 lb. of Ground Steak

• 1 Onion, Finely Chopped

• 2 Ounces of Butter

• 2 Cups of Water

• 8 Ounces of Sliced Mushrooms

• 2 Teaspoons of Steak Sauce

• 1 Dash of Hot Pepper Sauce

• Salt and Pepper

• Flour

• 1 Bay Leaf

• Parsley to Taste

Method

1. Cut up the steak into one-inch cubes and dredge with seasoned flour (flour, salt and pepper).

2. Melt the butter and add the meat.

3. Brown lightly, remove and place meat in a large saucepan.

4. Brown the onions with the fat remaining in the pan and then add to the meat in the other saucepan.

5. Add the Bay leaf, parsley water. Mushrooms, steak sauce, and pepper sauce.

6. Simmer for about one hour or until meat is tender.

7. Thicken gravy with a little seasoned flour mixed into a paste with cold water.

8. Remove from heat and allow mixture to cool somewhat before transferring to a deep pie dish.

9. Cover with short crust pastry. Make a couple of steam holes in the top decorate with pastry leaves and brush with beaten egg and water.

10. Bake at 450 degrees for about 20 minutes.

Notes

• One bottle of Guinness may be substituted for the two cups of water. Make sure you have 16-ounce liquid.

• If desired frozen puff pastry or flaky pastry may be used for the topping in lieu of short crust.

Recipe by Dorothy Russell from the Sandringham Chapter cookbook