Carbonnade of Beef from The Times Cookery Book by Katie Stewart
Peel and slice the onions. Melt half the butter in a saucepan, add the onions and fry gently for about 15 minutes, or until soft and golden brown. Trim the meat and cut into pieces. Melt the remain...
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Cooking tools:
- Stove
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
Ingredients
- French mustard
- slices of French bread
- 6 large onions
- 2 oz (50 g) butter
- 2½ lb (1 kg 200 g) lean stewing steak
- 1 rounded tablespoon flour
- salt
- freshly milled pepper
- 1 pint (6 dl) light ale
- 1 tablespoon brown sugar
- 1 teaspoon vinegar
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