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

Ingredients:

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

Instructions:

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.
Mix.
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.