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Al-Ahram Weekly 29 Apr. - 5 May 1999 Issue No. 427 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 29 Apr. - 5 May 1999 Issue No. 427
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Profile Focus Special Travel Sports People Features Living Time Out Chronicles Cartoons Letters Beef with beer
By Moushira Abdel-Malek
Ingredients:
1 kg round steak (cut into cubes)
2 large onions (coarsely chopped)
3 large carrots
2 large parsnips, peeled and cut into 3 cm. pieces
1/2 cup chopped fresh parsley
1 cup beer
1 cup beef stock
2 tbsp. plain flour
30 gms. butter
1 tbsp. olive oil
Salt + pepper + allspice + bay leaves
Method:
Heat butter and oil in a large frying pan. Add cubes of meat in small batches and cook until browned from all sides. Remove meat from pan with slotted spoon or tongs and place in a casserole dish. Add onions to pan and cook gently for 3-4 minutes. Add flour and stir over low heat until flour is lightly goldened. Add combined beer and stock gradually to pan, stirring until mixture is smooth (any alcoholic beverage when used in cooking, loses the alcohol by heating and only keeps its flavour). Stir constantly over medium heat until mixture boils and thickens. Season and add carrots, parsnips and bay leaves. Boil for a couple of minutes. Pour into casserole dish, cover and cook for 1 1/2 hours or until meat and vegetables are tender, in a preheated 160oC oven. Serve with mashed potatoes and steamed broccoli.
