Belgian Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef oulash
- 25 g fat
- 1 onion (s)
- Bay leaf
- salt and pepper
- mustard
- 1 slice (s) white bread
- 1 glass beer, dark, preferably Belgian Trappist or abbey beer
- thyme
- Carnation
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onion and fry in fat until translucent. Fry the meat in portions. Add the herbs, salt and pepper. Put the lid on and cook on a low heat. After a short time, add a little beer. Continue steaming for about 2 hours, adding a little beer in between. For the last half hour, place the mustard-coated bread (mustard facing down) in the saucepan to thicken the sauce.
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