Flemish Beef Stew
 
3-1/2 lb.  cut up stewing beef
1-1/2 lb.  onions
2   garlic cloves
1/4 lb.  suet or butter or margarine
2 Tbsp  vinegar
2 can  beer or enough to cover beef
2 Tbsp  mustard, prepared
1 Tbsp  salt
1 Tbsp  sugar
1/2 tsp  pepper
1/2 tsp  nutmeg
 
Melt some suet and brown beef in it. Take browned beef out of pan. 
Brown sliced onions in skillet (remember the amount of onions should be 
half the amount of beef by weight). Press 2 garlic cloves over onions. 
Sprinkle 2 tablespoons of flour over onions; mix well. Put everything in 
deep skillet (like Dutch oven) and cover with beer. Put in 2 tablespoons 
of vinegar and 2 tablespoons of mustard. Bring to boil. Add 1 tablespoon 
salt or more to taste, 1/2 tablespoon sugar, 1/2 teaspoon pepper, and 1/2 
teaspoon nutmeg. Let simmer for at least 2 hours. Serve with mashed 
potatoes that have been mashed with milk, butter, 2 yolks of eggs, and 
sprinkle nutmeg over it - not too much. Brussels Sprouts: After Brussels 
are cooked in salted water; drain. Melt suet, heat until very hot. Mix 
juice of 1/2 lemon in it with lots of black pepper. Mix Brussels in the 
hot suet. 
 
 
 
 
(ID: 80115) Mirror: rec.food.recipes: Thu, Nov 14, 2002


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