| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups/stews |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Chuck steak |
| 3 |
tb |
Oil |
| 4 |
lg |
Onions, chopped |
| 2 |
cl |
Garlic, crushed |
| 1 |
tb |
Prepared mustard |
| 2 |
tb |
Flour |
| 1 1/2 |
c |
Ale |
| 1 |
|
Bay leaf |
| 2 |
|
Sprigs parsley |
| 1/4 |
ts |
Peppercorns |
| 1/2 |
ts |
Thyme |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Grated nutmeg |
INSTRUCTIONS
1>. 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
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