Name: Spicy Beef Carbonade (Modified)
Ingredients: 2 lb Sirloin tips or stew beef; 1/4 lb Bacon (chopped) *NOTE: I used about 4 slices of canadian bacon, instead; 2 lg Onions (chopped); 4 Cloves garlic (minced) *NOTE: I doubled the garlic...just 'cause I like garlic <g>; 1 tb Olive oil *NOTE: I omitted ....definitely not needed; 1 tb Brown sugar; 1 tb Red wine vinegar; 1 1/2 c Dry red wine *NOTE: Had about 1 cup of dry, so used Marsala to complete amount ... worked fine; 1 tb Chili powder *NOTE: I was out of this, so substituted Indian Red Pepper; 1 ts EACH rosemary, thyme, oregano; 2 Bay leaves; 1 ds Tabasco sauce or habanero sauce* *NOTE: Ummm...about 10 dashes of Tabasco <g>; Salt and pepper; 2 tb Cornstarch *NOTE: Stir cornstarch into a little bit of water first. This will keep it from lumping when added to the pot.; 2 1/2 c Hot beef broth (no fat) *NOTE: I used 3 cups...the extra replaced the fat for sauteing; 1/2 ts Cayenne* *NOTE: I doubled this, of course.

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch		1	Servings

INGREDIENTS

2	lb	Sirloin tips or stew beef
1/4	lb	Bacon (chopped) *NOTE: I used about 4 slices of canadian bacon, instead
2	lg	Onions (chopped)
4		Cloves garlic (minced) *NOTE: I doubled the garlic…just 'cause I like garlic <g>
1	tb	Olive oil *NOTE: I omitted ….definitely not needed
1	tb	Brown sugar
1	tb	Red wine vinegar
1 1/2	c	Dry red wine *NOTE: Had about 1 cup of dry, so used Marsala to complete amount … worked fine
1	tb	Chili powder *NOTE: I was out of this, so substituted Indian Red Pepper
1	ts	EACH rosemary, thyme, oregano
2		Bay leaves
1	ds	Tabasco sauce or habanero sauce* *NOTE: Ummm…about 10 dashes of Tabasco <g>
		Salt and pepper
2	tb	Cornstarch *NOTE: Stir cornstarch into a little bit of water first. This will keep it from lumping when added to the pot.
2 1/2	c	Hot beef broth (no fat) *NOTE: I used 3 cups…the extra replaced the fat for sauteing
1/2	ts	Cayenne* *NOTE: I doubled this, of course.

INSTRUCTIONS

ORIGINAL INSTRUCTIONS: In a large flameproof casserole dish (we used a
dutch oven), add bacon, olive oil, onions, and garlic. Saute until tender.
Add beef, sugar, vinegar, wine, broth, chile, herbs, Tabasco, salt and
pepper. Place lid on dish to keep in juices. Cook on high for 10 minutes,
then reduce to simmer for 1 hour (we cooked at least 1 1/2 hours due to the
cut of meat we used). Remove lid, discard bay leaves, mix in cornstarch.
Add a little more wine, cook on high for 10 minutes, stirring often until
thick. Serve over rice or pasta.
* Ken suggests making this as hot as you like.
NOTE: The only thing I did differently was to use some beef broth to saute
the onions. This was great served over noodles. Next time I will not make
it so hot and I will steam some vegetables separately to place on top of
the noodles before spooning the beef mixture on top. Not only will this
serve to cut down on the fat content even further, but I think the added
flavors of the vegetables will enhance the dish. Since it is stew-like,
broccoli, carrots and potatoes, etc. would work very well with it. Enjoy
:)
Posted to Digest eat-lf.v097.n015, by cbmcam@cyberramp.net on Thu, 16 Jan
1997.

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