1 1/2 lb (675g) stewing steak
for the sauce
3 tbsp (1 1/2 oz) 40 g dripping (fat from roasted meat)
8 oz (225g) onions, sliced
2 large carrots, sliced
1/3 cup (1 1/2 oz) 40 g flour
3/4 pt (450ml) pale or brown ale (dark ale)
1 1/2 level tsp salt
1 rounded tbsp Demerara (raw) sugar
1 1/2 level tsp made mustard
black pepper
8 oz (225g) onions, sliced
2 large carrots, sliced
1/3 cup (1 1/2 oz) 40 g flour
3/4 pt (450ml) pale or brown ale (dark ale)
1 1/2 level tsp salt
1 rounded tbsp Demerara (raw) sugar
1 1/2 level tsp made mustard
black pepper
method
1. Cut the meat into strips 1/2 in. (1.25cm) thick.
2. Melt the dripping in a saucepan, add the meat and brown quickly.
3. Lift it out with a slotted spoon and keep on one side.
4. Add the onions and carrots to the pan and fry until golden brown.
5. Stir in the flour and cook for 1 minute.
6. Blend in the pale or brown ale and bring to the boil, stirring until thickened.
7. Add the remaining ingredients and the meat to the pan. Stir until blended, cover with a lid or foil and simmer very gently for 3-4 hours or until the meat is tender.
8. Taste and check seasoning. Turn into a warm serving dish.
2. Melt the dripping in a saucepan, add the meat and brown quickly.
3. Lift it out with a slotted spoon and keep on one side.
4. Add the onions and carrots to the pan and fry until golden brown.
5. Stir in the flour and cook for 1 minute.
6. Blend in the pale or brown ale and bring to the boil, stirring until thickened.
7. Add the remaining ingredients and the meat to the pan. Stir until blended, cover with a lid or foil and simmer very gently for 3-4 hours or until the meat is tender.
8. Taste and check seasoning. Turn into a warm serving dish.
serving amount
serves 4 - 6
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