Main course

Carbonade Flamande

Name: Carbonade Flamande
Total time: 180 min
Yield: 2
Ingredients: 0.25 kg Beef goulash; Beer 130 ml dark; 1 Stk Onions; 40 g Bacon; 15 g Butter; 0.5 tbsp Brown sugar; 0.5 tbsp Mustard; 0.5 tbsp Apple vinegar; 1 Stk Bay leaves; 0.25 tsp Thyme; 0.75 tbsp Flour; 60 ml Beef broth; 1 slice Pain d'épices; 0.25 tsp Iodized salt; 1 pinch Pepper

Prep time

180 min

Portions

Difficulty

Medium

470

kcal

Nutrition · Per portion

Carbs

17.7 g

Protein

32.6 g

Fat

26.8 g

Ingredients

For 2 portions

Beef goulashOr: Beef neck
¼ kg
Beer 130 ml dark
as needed
Onions
1 Stk
BaconOr: Bacon cubes
40 g
Butter
15 g
Brown sugar
½ tbsp
MustardOr: Dijon mustard
½ tbsp
Apple vinegar
½ tbsp
Bay leaves
1 Stk
Thyme
¼ tsp
Flour
¾ tbsp
Beef broth
60 ml
Pain d'épicesOr: Gingerbread
1 slice
Iodized salt
¼ tsp
Pepper
1 pinch

Method

Step by step

1
Cut beef into 4 cm cubes, salt, pepper and dredge in flour.
2
Render bacon in a heavy pot.
3
Sear meat in batches in the bacon fat and remove.
4
Cut onions into rings and fry golden brown in butter.
5
Deglaze with beer and broth, scrape up browned bits.
6
Add mustard, apple vinegar, sugar, bay and thyme.
7
Return meat and bacon to the pot, lay gingerbread on top.
8
Cover and braise over low heat for 2.5 hours.
9
Season the sauce and serve with fries or mashed potatoes.

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Main course

Carbonade Flamande

For 2 portions

Step by step

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