What, then, is a “carnal’ Christian”? Is it biblical to divide believers into “spiritual men” and “carnal men”? There is, I think, a better way. It would be better to say that each believer is both spiritual and carnal. Even that, however, is not quite what the New Testament teaches. It is best to emphasize what the Bible emphasizes: Christians are habitually, or characteristically, spiritual men and women. If a man is not characteristically spiritual he is not a Christian at all. No amount of profession will make up for his ungodliness. But it is true of genuine believers, in a sense, that we are carnal. It is true, I mean, that we still sometimes sin. We are in constant need of God’s mercy. We are always candidates for God’s grace.

Tom Wells

CATEGORY	CUISINE	TAG	YIELD
Meats		Beef, Marinade, Main dish, Entertain	4	Servings

INGREDIENTS

2	lb	Round steak
3		Onions
1/8	ts	Thyme
1	ts	Parsley
1 1/4	c	Burgundy
3		Slices bacon
2/3	c	Beef stock
		Salt and pepper to taste
2		Garlic cloves
1		Bay leaf
2		Strips lemon peel
4	tb	Oil
2	tb	Flour
6	oz	Mushrooms

INSTRUCTIONS

Cut  the meat into neat,  fairly large cubes and put into a  dish.   Add
salt  and  pepper to taste.   Peel and slice the onions and garlic  very
thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add
the  thyme,  bay leaf,  and parsley.   Add the lemon peel and wine  with
about 1/4 of the oil.   Leave the meat to marinate for at least 2 hours,
turning occasionally.
Cut  any rind from the bacon and dice it.   Heat the remaining oil in  a
heavy pan and gently fry the rest of the onions and the bacon until just
golden.
Lift  the meat from the marinade with a perforated spoon or  strain  the
liquid from the meat,  retaining the liquid.  Toss the meat in the flour
then fry for several minutes with the bacon and onions.
Strain the wine marinade into the pan,  stir well to blend, add the beef
stock  with a little more salt and pepper,  bring to a boil,  lower  the
heat and cover the pan tightly.
Simmer  gently  for 1 1/2 to 1 3/4 hours until the meat is very  tender,
adding the mushrooms in the last 5-10 minutes.
Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip

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