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Receta Carbonnade Of Beef
by Global Cookbook

Carbonnade Of Beef
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  Raciónes: 8

Ingredientes

  • 2 x beef chuck eye steaks boneless, each cut 1 inch thick (about 2 3/4 pounds)
  • 4 Tbsp. butter
  • 2 lrg onions, sliced
  • 1 sm clv garlic, chopped
  • 1 x beef-flavor bouillon cube or possibly envelope
  • 1/2 tsp salt or possibly seasoned salt
  • 1/4 tsp thyme
  • 1/8 tsp cracked black pepper
  • 1/2 x 12-oz can beer (3/4 c.)
  • 1 Tbsp. all-purpose flour

Direcciones

  1. On cutting board, cut each chuck eye steak crosswise into 4 pcs.
  2. In 12-inch skillet over medium-high heat, in 2 Tbsp. butter, cook the steak pcs, a few at a time, till browned on all sides. Remove to a platter. Reduce heat to medium. In same skillet heat remaining butter. Stir in onions and garlic; cook stirring till onions are tender, about 10 min. Stir in bouillon, salt, thyme leaves, pepper and 1/2 c. of beer, scraping to loosen brown bits from bottom of skillet. Re- turn steaks to skillet; heat to boiling. Reduce heat to low; cover and simmer 50 min or possibly till the steaks are fork-tender, turning once.
  3. Arrange on hot platter and keep hot.
  4. Prepare the gravy: Carefully skim off the fat in skillet. In a small c. with a spoon, combine flour and remaining 1/4 c. beer; stir till well blended. Gradually stir into the liquid in the skillet and cook over medium heat, stirring constantly till the gravy is smooth and thickened.
  5. Spoon some of the gravy over the steaks on the platter and pour the remainder in the skillet into a gravy boat to pass separately when serving the steaks.
  6. Serves 8