Meats – Beef, Pork, Lamb, Etc
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
- Combine the flour, salt and pepper. Rub or pound the flour mixture into the meat, using a mallet or the edge of a saucer.
- 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.
- 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.
- 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.