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Carbonade Flamande

4

tablespoons

unsalted butter

1

pound

onions, sliced

2

pounds lean beef, shoulder or round, cut into 1/4-inch thick slices

2

teaspoons

brown sugar

3

tablespoons

flour

1

tablespoon

Dijon mustard

2

cups

dark beer, preferably Liefman's Goudenband

1

cup

beef stock

Salt, and pepper

1

bay leaf

2

teaspoons

mixed dried herbs, crumbled (thyme, rosemary, sage)

1

To a casserole pan add butter. When butter is hot stir in onions and saute until

2

caramelized. Pour browned onions into a sieve over a bowl and let drain. Pour

3

the fat from the onions back into the casserole and when the fat is hot add

4

beef, and remove as slices become brown. Drain in the sieve with the onions.

5

In the same casserole, stir in the brown sugar and add the flour. When a roux

6

has formed, stir in mustard and add beer slowly to deglaze the pan. Add beef

7

stock and season with salt and pepper. Pour liquid into a bowl.

8

Layer the casserole with the meat and onions, making 3 layers of meat,

9

sandwiching 2 layers of onions. Add a bay leaf and a teaspoon of mixed herbs on

10

each layer of onions. Pour beef sauce back into the casserole. Add more beer to

11

cover the meat if necessary. Bring casserole to a boil, cover and bake in a 300

12

degree oven for 3 hours. Skim off fat, season with salt and pepper and serve.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (7.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

212.63

Calories From Fat (54%)

115.69

% Daily Value

Total Fat 13.14g

20%

Saturated Fat 7.88g

39%

Cholesterol 43.01mg

14%

Sodium 286.45mg

12%

Potassium 272.69mg

8%

Total Carbohydrates 17.61g

6%

Fiber 2.19g

9%

Sugar 7.06g

 

Protein 7.03g

14%