675 grams of beef3 tablespoons of flour Salt and freshly ground black pepper to taste 2 tablespoons of lard 2 large white onion thinly sliced 1 clove of of garlic, crushed 1 1 / 2 cups beer 1 cup of beef broth 2 large carrots, peeled and thinly sliced 1 / 4 tsp of nutmeg 1 teaspoon sugar Two teaspoons of tomato puree 1 teaspoon of vinegar 1 bay leaf 1 cup of small mushrooms sliced
Cooking time: 2 hours Oven temperature: 160 degrees Celsius, 320 degrees Fahrenheit.
Cut the beef into thin steaks and uniform pieces.
Combine the flour with plenty of seasoning and wallow in it the meat on both sides.
Heat the butter in a pan and fry the meat for just a few minutes.
Then transfer it to a refractory.
In the same oil fry the onions and garlic until golden.
Then add the flour and cook for one minute.
Gradually add the beer and broth, stirring until boiling.
Add remaining ingredients minus the mushrooms and pour the sauce over the meat.
Cover the pan tightly and stick it in the oven for one hour.
Add the mushrooms, try seasoning and continue cooking for at least an hour, until meat is well cooked.
Place in a round dish and garnish with sprigs of parsley, serve with mashed potatoes and white rice.