Carbonnade Of Beef

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This is my tweaked version of a recipe taken from my very old and well worn copy of the good housekeeping cookbook. This is said to be a very old and traditional recipe in belgium. I think it has the best flavor when a dark beer is used. Also, the original recipe i have called for 8 large onions. I scaled the onions back a bit! Carbonnade of beef is delicious served with cooked noodles, hot cooked rice or mashed potatoes.

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Steps

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Cut round steak into serving pieces , season with salt and pepper , if desired , then set aside.

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In a large skillet over medium heat , cook bacon until crispy.

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Remove bacon to drain on paper towel and set aside.

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Add round steak to skillet and cook a few pieces at a time , browning on both sides.

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Remove cooked steak from skillet.

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Add the butter / margarine to the skillet to melt then add sliced onions and garlic.

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Cook , just until tender , about 5 minutes , stirring often to distribute evenly.

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When onions are tender , use a slotted spoon and remove them from the skillet.

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Add flour and black pepper to pan drippings cooking and stirring until browned.

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Slowly add beer and broth to roux , stirring briskly with wire whisk to avoid lumps.

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Add remaining ingredients stirring well.

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Then add round steak and onions back into the skillet.

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Crumble bacon and add also.

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Cook until it comes to a boil.

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Reduce heat to low.

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Cover skillet and simmer for 1 to 1 1 / 2 hours or until meat is f.

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Ingredients

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beef round steak, bacon, butter, onions, garlic cloves, flour, ground black pepper, beer, beef broth, kitchen bouquet, thyme leaves, brown sugar, white vinegar, bay leaf