In beer and onions cooked meat recipe

Preparation

Sprinkle both sides of meat slices generously with salt and pepper. Heat a large pot over high heat until very hot. Quickly the butter and olive oil and brown the meat on both sides. Remove beef and set aside.

Add the onion to the pan juices. Reduce, cover and stir gently until soft sweat onions, golden and syrupy, often heat. Sprinkle flour over the onions. Cook, stirring constantly, until the flour is lightly browned.

Add the beer, tomato paste and beef broth with onions and flour roux stir until thickened. Add the thyme and bay leaf. Give beef back into the pan, pot and all the juices and cover. Simmer about 2-1 / 2 hours turning beef occasionally, until the meat is tender. Check often to make sure the meat is covered with liquid, adding more beer or water if necessary. Discover pot for the last hour of cooking to thicken the sauce, if necessary. Remove the bay leaves and thyme. Taste and adjust seasoning before serving.

Serve with buttered noodles or rice.

Yield: 6-8 servings
_{In beer and onions Recipe Photo © 2010 Peggy Trowbridge meat cooked Filippone, licensed to About.com, Inc.}