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.


  • 1 kg of lean beef steak sliced thin

  • 1 teaspoon salt

  • 1 pinch of pepper

  • 2 tablespoons of butter

  • 2 tablespoons of oil

  • 2 tablespoons of flour

  • 1 glass of beer

  • 2 tablespoons of vinegar

  • 3 cups of beef stock

  • 1 teaspoon of sugar

  • 2 more tablespoons of butter

  • 3 large onions chopped finely

  • 1 sprig of parsley,1 stalk of celery, fresh thyme and bay leaf tied together


  • 1.

    Have steak cut as thinly as possible and pound with a meat mallet. Season the slices with salt and pepper.

  • 2.

    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.

  • 3.

    Remove meat from pan. Add flour to pan and cook until golden, stirring occaisionally.

  • 4.

    Add beer, vinegar, stock and sugar and bring slowly to the boil stirring until smooth.

  • 5.

    Melt the remaining butter in another pan and add the sliced onions and cook until golden.

  • 6.

    Place meat and onions in layers in a casserole dish. Add parsley, celery, thyme and bay leaf.

  • 7.

    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.

  • 8.

    Serve with mashed potatoes and vegetables of your choice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 815kj
  • Fat Total 54g
  • Saturated Fat 23g
  • Protein 56g
  • Carbohydrate 19g
  • Sugar 6g
  • Sodium 1076mg

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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