Flemish beer and beef casserole

Ingredients for Flemish beer and beef casserole

Instructions for Flemish beer and beef casserole

To prepare the Flemish beer and beef casserole recipe, please follow these instructions:

Start by melting butter in a thick-bottomed 35 g. pot (pot and lid must be able to stand to go in the oven. Cut the onions in slices and brown them in this ca. 15 min. until they are light brown. Take the bulbs up and style the Pan aside.

Cut the meat into pieces about the size of a small matchbox. Sprinkle the pieces with salt, pepper and flour. Brown 35 g. of butter in a frying pan and fry the pieces herein. The pieces must be Brown, then roast, if desired. of two laps, so there is not too much meat in the Pan at a time.

Take the pan forward again and put a bottom layer of half of the løgskiverne. Upstairs are added pieces of meat. Place the Bay leaves and thyme between the meat. Sprinkle some brown sugar and nutmeg.

Set skillet over the heat again. Pour the two beers in the forehead. Cook up to the beer shower well and scrape the Pan well, so the "precipitate" from the meat comes with 2/3 of beer over. Pour mixture into the pan. Put the other half of the onions over and pour the last beer on.

Heat oven to 150 degrees, came up the lid on the Pan and set it in the oven. When the mixture boils, turn on down to 135 degrees. Let the law stand and "bugs" in 2-2 1/2 time.

Take the pan out and got the vinegar in Taste if there is something missing. and set so that the Pan in the oven again in a 1/2 time. Then it is finished. Remove the Bay leaves and thyme sprigs. Foam fat of court-like and serve directly from the pan.

Accessories: Peel the vegetables and cut them into about 1 cm thickness. Sprinkle them with salt and pepper and fry them in a frying pan i1 tbsp. oil and a nice dollop of butter in 10-12 minutes, flip them after half the time. Com vegetables in a bowl and sprinkle them with the chopped parsley. Then they are ready to be served.

Tips:
Lean beef can be used as shoulder, Chuck steak, beefsteak, pork or clump.