Recipe - Beef Carbonnade

2 tablespoon Butter or oil
2 Big onions; peeled and
cut or sliced up
2 Big cloves garlic; peeled
and crushed
1 kg To 1.25kg chuck or bladebone
steak
2 tablespoon Plain flour
1 tablespoon Dry mustard
1 small Can; (370ml) beer
2 tablespoon Brown vinegar
1 Heaped teaspoon brown sugar
One half teaspoon Salt
Bouquet garni; (parsley,
thyme and
; bay leaf tied to a
; piece of celery
; with white cotton
; or string)
Chopped fresh parsley

Put butter or oil into a large frying pan then add the cut or sliced up onions
and cook over a very low heat, stirring occasionally until the onions
are glossy and golden, allowing 10 to 15 minutes for the onions to
start to caramelise and develop a good flavour, adding the crushed
garlic during the last few minutes.

Meanwhile, cut steak into large pieces, discarding excess fat. Coat
meat with mixture of flour and mustard. Transfer onions and garlic to
a casserole dish then add a little more butter or oil to the pan and
seal the meat until brown and crusty. Transfer to casserole, pour in
beer then add vinegar and brown sugar and season with One half level
teaspoon salt (or to taste) and plenty of freshly milled black
pepper. Tuck in the bouquet garni then cover tightly and cook in a
moderate oven (180 deg C) for about 2 hours. Remove bouquet garni
then cool the casserole quickly, refrigerate or freeze. Reheat in
microwave or moderate oven. Serve piping hot and scatter over lots of
fresh parsley. Accompany with plenty of mashed potatoes to help mop
up the delicious beef and onion gravy. Sweet young green peas or
sugar snaps are delicious with this dish. Serves 5 to 6

Converted by MC_Buster.

Per serving: 113 Calories (kcal); 2g Total Fat; (12% calories from
fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 1074mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 One half Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.