tag:blogger.com,1999:blog-5837660608809488753.post1757069605286066016..comments2024-03-28T10:08:38.560-04:00Comments on The Adventures of Roberta X: I'm Thankful For GravyRoberta Xhttp://www.blogger.com/profile/09956807794520627885noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5837660608809488753.post-40363456691364874652008-11-28T13:50:00.000-05:002008-11-28T13:50:00.000-05:00CARBONNADESFlour for dredgingSalt and freshly grou...CARBONNADES<BR/><BR/>Flour for dredging<BR/>Salt and freshly ground black pepper to taste<BR/>2 pounds boneless chuck, cut into 1-inch cubes<BR/>1/4 cup salad oil<BR/><BR/>6 medium onions, sliced<BR/>1 clove garlic, finely chopped<BR/>1 12-ounce bottle or can of beer<BR/>1 tablespoon chopped parsley<BR/>1 bay leaf<BR/>1/4 teaspoon thyme<BR/><BR/> 1. Combine flour, salt, and pepper. Dredge the meat in the seasoned flour.<BR/> 2. Heat oil in a skillet. Add onion slices and garlic and cook until tender but not brown. Remove the onions from the skillet.<BR/> 3. Add the meat and brown on all sides, adding a little more oil if necessary. Return the onions to the skillet.<BR/> 4. Add the remaining ingredients.<BR/> 5. Cover and cook over low heat until the meat is tender, about one and one-quarter hour. Serve hot with boiled potatoes, spaetzel (preferred in my family,) or noodles.<BR/><BR/>This works best with richer, darker, less hoppy brews, fizzy yellow mass-market swill should be avoided. Brown ales and alts are good, bock is about as light as I am willing to go. I have never been satisfied using only 12 ounces but can only guess at how much ale I have actually used as I add more to the pot from what I am drinking as the dish cooks.<BR/><BR/>www.fooddownunder.com is a good source for spaetzel recipes.<BR/><BR/>Enjoy!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5837660608809488753.post-18502195106395109222008-11-28T13:41:00.000-05:002008-11-28T13:41:00.000-05:00"Sometimes I'll list measurements but outside of b..."Sometimes I'll list measurements but outside of baking, where the magic takes proper proportions, I don't actually measure things when cooking."<BR/><BR/>Spoken like a true cook.BobGhttps://www.blogger.com/profile/15405172215849046373noreply@blogger.comtag:blogger.com,1999:blog-5837660608809488753.post-52258338305311492182008-11-28T13:38:00.000-05:002008-11-28T13:38:00.000-05:00This comment has been removed by the author.BobGhttps://www.blogger.com/profile/15405172215849046373noreply@blogger.com