600g (1 1/3 lb.) sirloin steak
1 pint English ale
1 medium onion
200g (8 oz) mushrooms
2 bay leaves
Salt and pepper
Flour
Piecrust dough

In a large sauté pan, brown steak in a little oil until dark golden on both sides, then add coarsely copped onion, and cook until onions begin to brown as well. Place steak and onions in a roasting pan, add sliced mushrooms, and set aside. Leaving the sauté pan on the heat, deglaze with the ale, scraping up all the browned bits, then pour ale into the roasting pan. Cover and roast steak at 175 C (350 F) for 2 ½ hours. Remove steak from roasting pan, and cut into bite-sized pieces. Place the roasting pan over medium heat on the stove and thicken juices with flour until it is about the consistency of gravy. Add water if necessary to increase volume of sauce. Season with salt and pepper. Stir in steak bits, then ladle mixture into small oval baking dishes, and cover with piecrust. Cut slits in the tops of the piecrusts, then bake at 200 C (400 F) for 1 hour or until crust is brown. Serve hot with a good English bitter and fried potatoes. (Recommended ale for cooking and drinking: Fuller's ESB.)