This is a receipe my mother has cooked for years, she found the receipe when we lived in USA back in the 1960's. It has become a family favourite.
Have steak cut as thinly as possible and pound with a meat mallet. Season the slices with salt and pepper.
Put butter and oil in frying pan till very hot, then saute the slices of meat a couple at a time until brown on both sides.
Remove meat from pan. Add flour to pan and cook until golden, stirring occaisionally.
Add beer, vinegar, stock and sugar and bring slowly to the boil stirring until smooth.
Melt the remaining butter in another pan and add the sliced onions and cook until golden.
Place meat and onions in layers in a casserole dish. Add parsley, celery, thyme and bay leaf.
Strain the sauce over the meat and place the casserole in a hot oven (250 C) for 1.5 to 2 hours or until meat is tender.
Serve with mashed potatoes and vegetables of your choice.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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