| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Taste1 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter |
| 1 |
lb |
Onions; sliced |
| 2 |
lb |
Lean beef; shoulder or round, cut 1/4" thk slices |
| 2 |
ts |
Brown sugar |
| 3 |
tb |
Flour |
| 1 |
tb |
Dijon mustard |
| 2 |
c |
Dark beer; preferably Liefman's Goudenband |
| 1 |
c |
Beef stock |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
|
Bay leaf |
| 2 |
ts |
Mixed dried herbs; crumbled |
|
|
(thyme; rosemary, sage) |
INSTRUCTIONS
To a casserole pan add butter. When butter is hot stir in onions and
saute until caramelized. Pour browned onions into a sieve over a bowl
and let drain. Pour the fat from the onions back into the casserole
and when the fat is hot add beef, and remove as slices become brown.
Drain in the sieve with the onions. In the same casserole, stir in
the brown sugar and add the flour. When a roux has formed, stir in
mustard and add beer slowly to deglaze the pan. Add beef stock and
season with salt and pepper. Pour liquid into a bowl. Layer the
casserole with the meat and onions, making 3 layers of meat,
sandwiching 2 layers of onions. Add a bay leaf and a teaspoon of
mixed herbs on each layer of onions. Pour beef sauce back into the
casserole. Add more beer to cover the meat if necessary. Bring
casserole to a boil, cover and bake in a 300 degree oven for 3 hours.
Skim off fat, season with salt and pepper and serve. This recipe
yields 4 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4816 broadcast 03-13-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-03-1998
Recipe by: David Rosengarten
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