| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soups/stews | 4 | Servings | ||
INGREDIENTS
| 2 1/2 | lb | Chuck steak |
| 3 | T | Oil |
| 4 | Onions, chopped | |
| 2 | Garlic, crushed | |
| 1 | T | Prepared mustard |
| 2 | T | Flour |
| 1 1/2 | c | Ale |
| 1 | Bay leaf | |
| 2 | Sprigs parsley | |
| 1/4 | t | Peppercorns |
| 1/2 | t | Thyme |
| 1 | t | Salt |
| 1 | t | Sugar |
| 1/4 | t | Grated nutmeg |
INSTRUCTIONS
>. Preheat oven to 350 deg.F. Trim beef and brown in a skilet in hot oil. 2>. Transfer beef to a casserole and brown onions in oil. Add garlic, mustard, and flour. Stir in ale and add the bouquet garni ingredients, tying them in a small piece of cheesecloth. Add salt, sugar, and nutmeg. 3>. Pour sauce over browned beef. Cover casserole and place in the oven for 2 hours. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: right way, only truth, best life.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 853
Calories From Fat: 441
Total Fat: 49.3g
Cholesterol: 263.7mg
Sodium: 848.3mg
Potassium: 1119.3mg
Carbohydrates: 27.7g
Fiber: 2.9g
Sugar: 15.5g
Protein: 76.6g