Rolled Stuffed Flank Steak

Roasted flank steak is always the best choice for a family dinner on a beautiful summer night. The butterflied steak is flavored with feta cheese, sweet red pepper, and seasoned by fresh Italian parsley, thyme, garlic and sea salt. It is grilled with extra-virgin olive oil to give it a golden brown shiny texture. This delicious recipe is better served with fresh Continue reading Rolled Stuffed Flank Steak

Flemish beer stew

Makes: 6


4 lbs lean beef stew meat
2 lbs large onions, chopped
1/2 cup flour
1/2 cup sunflower oil
6 garlic cloves, crushed
1 tbsp salt
3 tbsp brown sugar
1/4 cup wine vinegar
1/2 cup chopped parsley
2 tsp thyme
ground pepper
24 oz beef broth, kept hot
24 oz beer


Preheat oven at 325 F.
Cut stew meat into rather small pieces and roll lightly into the flour.
Heat oil, then stir fry meat, a little at a time, until golden.
Do the same with onion and garlic, adding more oil if needed.
Place everything in a 6 – 8 quart deep pan, adding the brown sugar, 2 tablespoons of vinegar, parsley, thyme, salt and pepper.
Add hot broth and beer.
Cover and put in the ovenĀ for 2 hours.
Remove pan from the oven, place it on the stove over medium fire, add balance of vinegar and bring sauce to boiling.
Cover and cook for 15 minutes longer.