carbonnade flamande
(1 RATING)
This is a recipe that my Aunt Mary shared with my Mom and Mom shared with me. We love it. It's survived a few generations. The recipe calls for monosodium glutamate, but I never use it. I like to add sliced mushrooms to this and serve it all over wide noodles for a switch.
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prep time
30 Min
cook time
2 Hr
method
---
yield
4 serving(s)
Ingredients
- 2 pounds beef chuck cut in 1" pieces
- 1/4 cup flour
- 1/4 teaspoon pepper
- 1 1/2 teaspoons salt
- 1 - bay leaf
- 2 teaspoons monosodium glutamate
- 1/4 cup butter or margarine
- 4 medium onions, sliced
- 12 ounces beer
- 2 tablespoons finely chopped parsley
- 1/4 teaspoon dried thyme
How To Make carbonnade flamande
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Step 1Combine flour, salt, pepper and monosodium glutamate. Roll meat pieces in the mixture.
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Step 2Melt butter in a skillet. Add onions and cook until tender, but not brown. Remove onions; add beef and brown on all sides. Return onions to beef; add beer and remaining ingredients.
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Step 3Cover and cook over low heat for 2 hours or until meat is tender. If more liquid is needed, add more beer.
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Step 4Serve hot with mashed potatoes or noodles.
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Category:
Beef
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