Guinness Chops With Onion Gravy

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 8 thick lamb blade steaks or 8 sirloin steaks
• salt & freshly ground black pepper
• all-purpose flour
• 1 tablespoon unsalted butter
• 2 tablespoons vegetable oil
• 3 large onions, thinly sliced
• 3 cloves garlic, minced
• 8 fluid ounces guinness stout (approximately)
• 8 fluid ounces chicken stock (approximately)
• 1 tablespoon coarse grain mustard (or more)
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons balsamic vinegar (or more)

Recipe

• 1 season the chops with salt and pepper.
• 2 dredge them in flour, and shake off excess.
• 3 melt the butter with 1 tablespoon of the oil in heavy large deep skillet over medium-high heat.
• 4 add the meat in batches and brown well, about 6 minutes per side.
• 5 transfer the meat to a plate; set aside.
• 6 dredge the onions in flour, and shake off excess.
• 7 heat the remaining 1 tablespoon of oil in the same skillet over medium heat.
• 8 add the onions and garlic.
• 9 season with salt or salt substitute.
• 10 cover and cook for 5 minutes, stirring once.
• 11 uncover and cook for 4 more minutes, stirring occasionally.
• 12 add 2 fluid ounces of guinness and 6 fluid ounces of stock and bring to a boil, scraping up any browned bits.
• 13 return the meat to the skillet.
• 14 spoon some of the onions over the meat.
• 15 add enough additional guinness and stock to bring the liquid halfway up the sides of the meat.
• 16 cover the skillet with foil and then the lid.
• 17 reduce the heat and simmer for 20 minutes.
• 18 turn the chops over and cook until very tender, about 25 more minutes.
• 19 transfer the chops and onions to platter using a slotted spoon.
• 20 degrease the pan juices.
• 21 boil the juices until thickened slightly, about 10 minutes.
• 22 whisk in 1 tablespoon of mustard.
• 23 add the chopped parsley and 1½ teaspoons of balsamic vinegar.
• 24 taste, adding more mustard or vinegar if desired.
• 25 pour the gravy over the chops.
• 26 garnish with parsley and serve.