Quick Beef Carbonnade

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 2 tablespoons oil in saucepan over medium heat until shimmering.
  • Add in onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until deep brown and caramelized, about 15 minutes.
  • Meanwhile, pat steaks dry with paper towels and season with salt and pepper.
  • Heat remaining oil in large skillet over med-high heat until just smoking.
  • Cook steaks until well browned, 3-5 minutes per side.
  • Transfer to cutting board and tent with foil.
  • Add flour, tomato paste, and garlic to empty skillet and cook until beginning to brown, 1-2 minutes.
  • Slowly stir in broth and beer, scraping up any browned bits and cook until slightly thickened, about 15 minutes.
  • Stir in caramelized onions.
  • Slice steak thin against the grain, add to skillet, and cook until heated through, about 2 minutes.
  • Season with salt and pepper; serve.
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