Recipe: Carbonnade a La Flamande

Adventures in Eating: Carbonnade a La Flamande
Rosemarie | April 1982

Barbara is a friend and a remarkable woman. While single-handedly raising 4 children, she managed to earn a degree in nursing and currently is pursuing and enjoying her career. In between all this, she finds time to entertain, and is not only a fine chef but a warm and congenial hostess. I recalled a marvel­ous Carbonnade a la Flamande that she served recently, and she generously shared her recipe with me. I thought it would be just the right type of meal for the featured red wine this month.

serves 6-8

3 lbs. top sirloin, sliced 1/3″ thick (rump roast ok but not as good)
1 1/2 cups beef stock (canned ok, not cubes)
1 tsp sugar
2 Tb. bacon fat
2 Tb. butter
2 Tb. cider vinegar
2 Tb. flour
1 cup beer(she uses malt beer)
3 large onions, chopped by hand
2 Tb. catsup

Trim fat off meat, and slice into 1/3″ pieces (narrow strips). Brown meat in a heavy skillet in bacon fat. Pour off excess fat, and place meat in a separate bowl. Set aside. Lower heat and add vinegar, scraping the sides and the crustiness from the skillet. Add beef stock, beer, catsup, and sugar – simmer 5 minutes. Set aside.

In another skillet , saute onions in butter until onions are translucent. Add flour and cook 1 minute longer. Add beef stock and cook until slightly thickened. Alternate onion mixture and meat in a casserole. Pour sauce over meat. You can add fresh mushrooms, sliced, as you layer your seat, if you wish. Cover casserole loosely. Bake 325° 1 1/2 hours. If you use rump roast, bake 2 1/2 hours and check for doneness. A loosely fitting piece of foil will serve for cover. (If you double the recipe, DO NOT double the beef stock and beer. Use 2 1/4 cups beef stock and 1 1/2 cups beer.) Delicious!

bon appetit

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