Carbonnade of Beef

Recipe by Susie in Texas
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READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut round steak into serving pieces, season with salt and pepper, if desired, then set aside.
  • In a large skillet over medium heat, cook bacon until crispy.
  • Remove bacon to drain on paper towel and set aside.
  • Add round steak to skillet and cook a few pieces at a time, browning on both sides.
  • Remove cooked steak from skillet.
  • Add the butter/margarine to the skillet to melt then add sliced onions and garlic.
  • Cook, just until tender, about 5 minutes, stirring often to distribute evenly.
  • When onions are tender, use a slotted spoon and remove them from the skillet.
  • Add flour and black pepper to pan drippings cooking and stirring until browned.
  • (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.
  • Add remaining ingredients stirring well.
  • Then add round steak and onions back into the skillet; crumble bacon and add also.
  • 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.
  • Remove bay leaf before serving.
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