CARBONADES LA FLAMANDE – Beef Veal Food Recipes

Recipe ingredients and directions:

4 pounds lean beef (rump or round), cut into 1/2-inch slices

2 pounds large onions, thickly sliced

1/2 cup flour

1/2 cup vegetable oil

6 cloves garlic, minced

3 tablespoons brown sugar

1/4 cup red wine vinegar

1/2 cup chopped parsley

2 small bay leaves

2 teaspoons thyme leaves

1 tablespoon salt

Freshly-ground black pepper

2 1/2 cups beef broth

24 ounces beer

Dumpling batter (see below)

Preheat the oven to 325 F. Cut beef into pieces about 1 inch by 2

inches. Flour them lightly and brown, a few at a time, in hot oil

in a skillet then place them in a large ovenproof casserole (6- to

8-quart size). Add onions and garlic to the oil in the skillet and

brown lightly, adding more oil if necessary, then put them in the

casserole along with sugar, 2 tablespoons of vinegar, parsley, bay

leaves, thyme, salt and pepper to taste. Stir once or twice.

Pour off any remaining oil in the skillet. Pour in the broth and

heat over low heat, stirring to loosen all the browned bits. Pour

over mixture in the casserole. Add beer, cover the casserole and

bake in the oven for 2 hours. Transfer the casserole to the

stovetop. Stir in the remaining vinegar and cook over medium heat

until the sauce bubbles.

Drop dumpling batter by teaspoonfuls on top of the hot stew. Cover,

reduce heat and cook for 15 minutes. Do not remove cover during

these 15 minutes.

DUMPLINGS

2 cups sifted self-rising cake flour

3/4 cup milk

2 tablespoons melted butter

Combine all ingredients, mixing lightly.

Category: Beef Veal Recipes