Carbonnades de boeuf
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Salad oil |
| 2 | pounds | Beef round steak; cut in 1-inch cubes |
| 2 | mediums | Onions; sliced |
| ¼ | cup | Flour |
| 1½ | cup | Hot water |
| 1 | cup | Beer |
| 1 | Clove garlic; minced | |
| 1 | Bay leaf | |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Sugar |
| 1½ | teaspoon | Vinegar |
| ⅛ | teaspoon | Nutmeg |
| 1 | Sprig parsley | |
| ¼ | teaspoon | Oregano (up to) |
| 8 | 2-inch bread squares | |
| Mustard | ||
Directions
In large skillet heat 2 tablespoons oil; add beef, a few pieces at a time, and brown quickly. Remove steak and add remaining oil and onions. Saute until tender. Stir in remaining ingredients except bread squares and mustard. Return meat to skillet and bring mixture to a boil. Pour mixture into a 2-½ quart casserole. Cover and bake at 325 degrees for 2 hours or until meat is tender. About 20 minutes before meat is done, remove from oven and skim off fat. Spread bread generously with mustard and place on top of casserole. Spoon a little gravy over bread. Increase heat to 350 degrees and return casserole to oven, uncovered.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .