Recipes > Meat > Carbonades Done With Beer

Carbonades Done With Beer


Cut the meat into slices that are thin rather than thick. Mince two big onions and fry them till brown; then fry the slices till they are colored on both sides. Pour on them first some beer, then a dash of vinegar, adding thyme, pepper, and salt, and throw in also a slice of crust of bread, which you have spread with mustard. Let this all simmer for three hours.


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Attributed to Mme. Segur.


The Belgian Cookbook (1915).

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