Recipe#1553

Title: Carbonnade 05

From: Ian & Carol Rice i.rice@virgin.net 
 Newsgroups: rec.food.recipes 
 Subject: Carbonnades a la Flamande 
 Date: 30 Oct 1998 04:59:36 -0700 
 Message-ID: <3635DB0E.5FDFA742@virgin.net>

3 lb chuck steak, 1/2" thick
 2 Tbsp plain flour
 1 1/2 lb onions, sliced
 1/2 pint beef stock
 1 Tbsp brown sugar
 2 tsp red wine vinegar
 salt
 pepper
 2 Tbsp olive oil
 4 clove garlic, crushed
 1 pint beer
 1 bouquet garni
 1 Tbsp parsley, chopped
 Cut the steak into 4"x2" strips.  Season the flour and use to coat
 the meat.  Heat the oil in a large pan, add the meat and fry until
 lightly browned on all sides; remove from the pan.  Add the onions
 to the pan and cook until golden brown.  Return the meat to the
 pan and add the garlic, beef stock, beer and salt and pepper to
 taste.  Bring to the boil then add the sugar and bouquet garni.
 Transfer to a casserole and cook in a preheated, moderate oven (Gas
 Mark 3) for about 2 1/2 hours, until the meat is very tender.
 Remove  the bouquet garni and stir in the vinegar.  Transfer to a
 warmed serving dish and sprinkle with parsley.  Serve with buttered
 noodles.