Belgian Braised Steak

Ingredients

• ¼ cup all-purpose flour
• 1 tsp salt
• ¼ tsp pepper
• 3 lb boneless round or chuck steak, cut 1 1/2 inches thick
• 2 tbsp pure vegetable oil
• 1 can 12 ounces (1 1/2 cups) beer
• 1 can 10 1/2 ounces condensed beef broth
• ½ cup instant minced onion
• 1 clove garlic, crushed
• 1 bay leaf
• ½ tsp leaf thyme, crumbled
• 2 tbsp for thickening; blended with 1/4 cup water flour

Method

1. Combine the flour, salt and pepper. Rub or pound the flour mixture into the meat, using a mallet or the edge of a saucer.
2. Heat the oil in a Dutch oven or kettle. Brown the meat well. Add the beer, undiluted broth, onion, garlic, bay leaf and thyme. Bring to boiling. Cover. Simmer over low heat 2 1/2 to 3 hours or until the meat is fork-tender.
3. Transfer the meat to a platter. Discard the bay leaf. Skim the fat from the surface of the broth. Thicken the broth, if desired, with 2 tablespoons flour blended with 1/4 cup water. Add to the broth; cook until thickened and bubbly. Correct the seasoning to taste with salt and pepper. Pour into a sauceboat.
4. To cook in a pressure cooker: Follow the recipe to the browning point in a 6-quart pressure cooker. Close the cover securely. Pressure-cook 35 minutes at 15 pounds. Cool the cooker immediately according to the manufacturer's directions. Finish the recipe as directed above.

Notes

Makes 8 servings. Each serving made with chuck: 533 cal., 34.4g protein, 36.9g fat, 10.7g carbohydrate. Made with round: 418 cal., 36.9g protein, 24.5g fat, 10.7g carbohydrate. Both are sources of riboflavin and niacin.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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