| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Meats, Beverages |
6 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS |
| 1 1/2 |
lb |
Boneless chuck or |
|
|
Round steak; 1 inch-thick |
| 1/4 |
lb |
Bacon |
| 4 |
md |
Onions; sliced |
| 1 |
cl |
Garlic; chopped |
| 3 |
tb |
Flour |
| 1 |
c |
;water |
| 1 |
|
Can light or dark beer; 12 or 16 oz |
| 1 |
|
Bay leaf |
| 1 |
tb |
Brown sugar; packed |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Dried thyme leaves |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
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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