Name Carbonnade of beef

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Carbonnade-of-beef_cIngredients:
* 25g (1 oz) Stork margarine
* 4 medium-sized onions, peeled and sliced
* 675g (1 1/2 lb) chuck steak, cubed'
* 25g (1 oz) plain flour'
' tossed together
* 275ml (1/2 pint) brown ale
* Salt and pepper
* 1 x 5ml spoon (1 teaspoon) malt vinegar
* 1/2 x 15ml spoon (1/4 teaspoon) ground nutmeg
* 1 x 5ml spoon (1 teaspoon) brown sugar
* 1 x 5ml spoon (1 teaspoon) Worcestershire sauce

Topping:
* 6-8 slices French bread
* French mustard

OVEN: Pre-heat to moderate (180°C, 350°F, Gas No. 4)
1. Melt Stork in saucepan and add onions and meat Fry lightly for 4-5 minutes.
2. Place in a 1.8-2 litre (3-3 1/2 pint) casserole and add all remaining ingredients except the topping and cover.
3. Bake in the pre-heated oven for 1 1/2-1 hours. Remove fid and cover with bread spread with French mustard. Press down over meat to absorb gravy.
4. Return to oven without lid for 30 minutes or until the topping is crisp and brown.

Serve with green vegetables.
Serves: 4-5
Preparation time: 15 mins
Cooking time: 2 hrs 30 mins
Freezing note: Reduce cooking time by 20 minutes and freeze in rigid polythene container without topping.

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