Popcorn steak with Guinness onion gravy

Melt two tablespoons of butter in a pot (add a little oil if it is too hot).

Sprinkle in two tablespoons of all-purpose flour and whisk into a roux; cook for colour, not too dark.

Whisk in roughly equal parts beef broth and Guinness; add the onion and simmer.

Season with salt and pepper, add a couple sprigs of thyme and simmer until thickened; set aside.

Mix the seasoning: SPG and onion powder, about a teaspoon of each, plus a little smoked paprika and cayenne.

Trim the fat off three small sirloin steaks and cut into popcorn-sized pieces, allowing for the batter to make them bigger.

Spread the pieces on a plate or baking sheet and toss with a generous coating of the seasoning.

Wet side: beat three eggs with a couple tablespoons of milk. Dry side: all-purpose flour, about the same of cornstarch and the leftover seasoning.

Toss the beef in the dry mix, knock off the excess, dip in the egg and milk and let it drip, then back into the dry mix; shake off and set aside. Use one wet hand and one dry hand.

Deep fry in batches, the basket about half full so the temperature does not drop too far; agitate for the first 20 to 30 seconds so they do not clump, then fry about five minutes until golden. Drain on a rack.

Serve with the Guinness onion gravy for dipping.