Carbonnade Of Beef

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 lbs beef round steak, 1/2 inch thick
• 2 slices bacon
• 1/4 cup butter or 1/4 cup margarine
• 3 -4 large onions, sliced in rings
• 3 garlic cloves, minced
• 2 tablespoons flour
• 1/2 teaspoon ground black pepper
• 1 1/2 cups beer
• 1 cup beef broth or 1 cup bouillon
• 1 teaspoon kitchen bouquet (browning sauce)
• 1 teaspoon thyme leaves
• 1 tablespoon brown sugar
• 1 teaspoon vinegar
• 1 bay leaf

Recipe

• 1 cut round steak into serving pieces, season with salt and pepper, if desired, then set aside.
• 2 in a large skillet over medium heat, cook bacon until crispy.
• 3 remove bacon to drain on paper towel and set aside.
• 4 add round steak to skillet and cook a few pieces at a time, browning on both sides.
• 5 remove cooked steak from skillet.
• 6 add the butter/margarine to the skillet to melt then add sliced onions and garlic.
• 7 cook, just until tender, about 5 minutes, stirring often to distribute evenly.
• 8 when onions are tender, use a slotted spoon and remove them from the skillet.
• 9 add flour and black pepper to pan drippings cooking and stirring until browned.
• 10 (note: if drippings seem a little skimpy, just add a little more butter or margarine) slowly add beer and broth to roux, stirring briskly with wire whisk to avoid lumps.
• 11 add remaining ingredients stirring well.
• 12 then add round steak and onions back into the skillet; crumble bacon and add also.
• 13 cook until it comes to a boil; reduce heat to low; cover skillet and simmer for 1 to 1 1/2 hours or until meat is fork tender.
• 14 remove bay leaf before serving.