Carbonade Flamande

Ingredients

• 1 tablespoonful of good drippings
• 2 lbs. of round steak
• 6 chopped onions
• 1 small clove of garlic
• salt
• pepper
• 2 slices of bread
• 1.5 cups of water
• 1 small dessert-spoonful of vinegar
• 1 teaspoonful of sugar

Method

1. 1

   Brown the round steak in good drippings.

2. 2

   Remove the steak and brown the chopped onions in the same fat.

3. 3

   Replace the steak in the casserole, add garlic, salt, and pepper.

4. 4

   Cover with slices of bread spread with French mustard.

5. 5

   Add water and cook, closely covered, slowly for 3 or 4 hours.

6. 6

   Just before removing from the oven, add vinegar and sugar to the gravy.

Nutrition per serving

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 11. The excerpt below is the record exactly as published.

CARBONADE FLAMANDE Hn I tablespoonful of good drippings brown 2 lbs. of round steak (or any good part of the beef). Remove the steak and brown 6 chopped onions in 3 33 34 Allied CooKery the same fat. Replace the steak in the casserole, add I small clove of garlic, salt, and pepper. Cover over with i or 2 slices of bread that have been spread with French mustard. Add i^ cups of water and cook, closely covered, slowly, 3 or 4 hours. Just before removing from the oven, add i small dessert-spoonful of vinegar and i teaspoonful of sugar

Cook this with the app: pantry check, scaling, and the assistant.