1 kg (2 lb) chuck, round or blade steak
2 tablespoons butter
2 large onions, sliced
2 garlic cloves, crushed
2 tablespoons flour
1 cup beer
1/4 cup hot water
bouquet garni
1 1/2 teaspoons salt
freshly ground black pepper
pinch nutmeg
3 teaspoons brown sugar
finely chopped parsley to garnish
2 tablespoons butter
2 large onions, sliced
2 garlic cloves, crushed
2 tablespoons flour
1 cup beer
1/4 cup hot water
bouquet garni
1 1/2 teaspoons salt
freshly ground black pepper
pinch nutmeg
3 teaspoons brown sugar
finely chopped parsley to garnish
method
1. Wipe and trim beef. Cut into cubes and brown in butter. Remove to a plate when browned.
2. Reduce heat and saute onion until soft, add garlic and cook a little longer.
3. Stir in flour and cook 2 minutes.
4. Return beef to pan and pour in beer and water.
5. Stir constantly until mixture thickens and just begins to bubble.
6. Add remaining ingredients, cover and simmer gently or place in casserole and cook in a moderately slow oven 160-170°C (325-350°F) for 1 1/2 - 2 hours, until beef is tender.
7. Remove bouquet garni, adjust seasoning and sprinkle with chopped parsley before serving.
8. Serve with whole boiled potatoes or buttered noodles and tossed green salad or green vegetables.
2. Reduce heat and saute onion until soft, add garlic and cook a little longer.
3. Stir in flour and cook 2 minutes.
4. Return beef to pan and pour in beer and water.
5. Stir constantly until mixture thickens and just begins to bubble.
6. Add remaining ingredients, cover and simmer gently or place in casserole and cook in a moderately slow oven 160-170°C (325-350°F) for 1 1/2 - 2 hours, until beef is tender.
7. Remove bouquet garni, adjust seasoning and sprinkle with chopped parsley before serving.
8. Serve with whole boiled potatoes or buttered noodles and tossed green salad or green vegetables.
serving amount
serves: 6
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