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Steak and Ale
- 2 pounds rump roast, cut into 6 pieces (or 6 steaks of your choice)
- Dijon mustard
- freshly ground black pepper
- vegetable oil for frying
- 12 black peppercorns
- 12 green peppercorns
- 8 whole allspice berries
- 1 1/4 cups sliced mushrooms
- 1 cup brown ale (Guinness or your favorite)
- 1 teaspoon worcestershire sauce
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- Use whatever mustard you want but Dijon or a grainy mustard are less sharp than the traditional yellow mustard in the squeeze tube.
- The recipe calls for both black and green peppercorns. Use all black if that is all you have or add pink peppercorns to the mix for added color. The green and pink peppercorns add a slightly different and more subtle flavor to the recipe, but all black will still be tasty.
- The recipe calls for a dark ale and that does work best. A light beer will not have the richness that a dark ale does. Again, use your judgement and use whatever you think will work for you.
- If you don’t have allspice berries, add just a touch of allspice to the liquid. Not too much though, as the spice powder is much more pungent than the berries will be.
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