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Carbonnade Flamande
- For
4-5
- Difficulty
Easy
By Susan Campbell and Caroline Conran
Published 1971
Ingredients
1¾ lbs - dripping
2 ½
Method
Cut the trimmed beef into large cubes. Heat the dripping in a flame-proof casserole, and brown the meat really well all over, so that it has quite a crust on the outside. Remove the pieces to a dish and add the finely sliced onions to the dripping, adding more if necessary. Fry several minutes until the onions are nicely browned. Remove them and put them with the beef while you pour in three-qu
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