| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Beverages, Meats |
6 |
Servings |
INGREDIENTS
|
|
JUDI M. PHELPS |
| 1 1/2 |
lb |
Boneless chuck or |
|
|
Round steak, 1 inch-thick |
| 1/4 |
lb |
Bacon |
| 4 |
|
Onions, sliced |
| 1 |
|
Garlic, chopped |
| 3 |
T |
Flour |
| 1 |
c |
water |
| 1 |
|
Can light or dark beer, 12 |
|
|
or 16 oz |
| 1 |
|
Bay leaf |
| 1 |
T |
Brown sugar, packed |
| 2 |
t |
Salt |
| 1/2 |
t |
Dried thyme leaves |
| 1/4 |
t |
Pepper |
| 1 |
T |
Vinegar |
|
|
Snipped parsley |
|
|
Hot cooked noodles |
INSTRUCTIONS
Cut beef into 1/2-inch slices; cut slices into 2-inch strips. (For
ease in cutting, partially freeze beef about 1-1/2 hours.) Cut bacon
into 1/4-inch pieces; fry in Dutch oven until crisp. Remove bacon with
slotted spoon; drain on paper towels. Pour off fat and reserve. Cook
and stir onions and garlic in 2 tablespoons of the reserved bacon fat
until tender, about 10 minutes. Remove onions. Cook and stir beef in
remaining bacon fat until brown, about 15 minutes. Stir in flour to
coat beef; gradually stir in water. Add onions; beer, bay leaf, brown
sugar, salt, thyme, and pepper. Add just enough water to cover beef if
necessary. Heat to boiling; reduce heat. Cover and simmer until beef
is tender, 1 to 1-1/2 hours. Remove bay leaf. Stir in vinegar;
sprinkle with bacon and parsley. Serve with noodles. Source: Betty
Crocker's International Cookbook. Shared by Judi M. Phelps. Internet:
jphelps@shell.portal.com, juphelps@delphi.com or jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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