|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| |||||||||||||||||||||||
|
Serves 4 Hot Beef Vegetables Herbs Alcohol Main Course Eggless Belgium Europe Ingredients 1kg/2lb Braising Beef 75g/3oz Butter 225g/8oz Onions, chopped 1 tbsp Flour 1 tbsp Brown Sugar 1 tbsp Wine Vinegar 540ml/18 fl.oz. Light Ale (beer) Salt and Black Pepper Bouquet Garni Instructions 1. Cut the meat into large thin slices. Melt 50g/2oz of the butter in a large pan, add the meat and brown on all sides over a high heat. Remove with a slotted spoon and set aside. 2. Add the onions to the pan with the remaining butter and cook over a low heat for 10 minutes.3. Sprinkle over the flour and stir well then add the sugar, vinegar and beer and cook, stirring until thickened. 4. Return the meat to the pan, together with the bouquet garni, salt and pepper. Mix well then cover and simmer for 1-1/2 to 2 hours.
More Beef/Veal Recipes | General Beef Prep & Cooking Times | Beef Cuts
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.
|
