 |
|
Flemish Stew, Sausages Braised in Beer, Warm Potato Salad with Beer Dressing
|
Recipe courtesy Kathleen Baker, Noblesville, IN. Ingredients: 2 lbs. chopped beef chuck steak
2 tsp. olive oil
2 cups flour
2 Tbs. salt
2 Tbs. black pepper
1/4 cup dried thyme
2 cans beer (any kind)
Water as needed
1 lb. dried egg noodles
2 Tbs. cup olive oil
3 cups chopped onions Preparation: Mix flour, salt, black pepper and dried thyme in a flouring bag. Add 2 pounds chopped beef chuck steak to coat, remove from bag and set aside. Heat olive oil in a 2-gallon cooking pot or pressure cooker. Saute chopped onions until soft, add remainder of the flour mixture and stir. Add meat and brown. Add beer -- one can at a time, as it will foam -- and stir constantly because it will stick. Cook on medium heat for 2 hours. Add water as needed to thin the gravy. While the meat is cooking, prepare the noodles as directed on the package. When the meat is tender, remove from heat and serve over the noodles. 8 servings Chef's Note: This is good served with tomato slices and corn on the cob, iced tea or cold beer, and a fruited dessert or ice cream. We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Home Brewers Gold: Prize-Winning Recipes From the 1996 World Beer Cup Competition
Model: 0380791927
Author: Charlie Papazian
(1997)
Avon Books
New York, NY 10019
Phone: 800-223-0690
Brew Pub Cookbook
Model: 0783549067
Author: Daria Labinsky and Stan Hieronymus
(1997)
Time-Life Books Inc.
Website: www.timelife.com
Cooking With Beer: Taste Tempting Recipes and Creative Ideas for Matching Beer and Food
Model: 0783548324
Author: Lucy Saunders
(1996)
Time-Life Books Inc.
Website: www.timelife.com
| 
)
