Carbonnades de boeuf

6 Servings

Ingredients

Quantity Ingredient
¼ cup Salad oil
2 pounds Beef round steak; cut in 1-inch cubes
2 mediums Onions; sliced
¼ cup Flour
1½ cup Hot water
1 cup Beer
1 Clove garlic; minced
1 Bay leaf
2 teaspoons Salt
½ teaspoon Sugar
1½ teaspoon Vinegar
⅛ teaspoon Nutmeg
1 Sprig parsley
¼ teaspoon Oregano (up to)
8 2-inch bread squares
Mustard

Directions

In large skillet heat 2 tablespoons oil; add beef, a few pieces at a time, and brown quickly. Remove steak and add remaining oil and onions. Saute until tender. Stir in remaining ingredients except bread squares and mustard. Return meat to skillet and bring mixture to a boil. Pour mixture into a 2-½ quart casserole. Cover and bake at 325 degrees for 2 hours or until meat is tender. About 20 minutes before meat is done, remove from oven and skim off fat. Spread bread generously with mustard and place on top of casserole. Spoon a little gravy over bread. Increase heat to 350 degrees and return casserole to oven, uncovered.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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