Carbonnade à la Flammande

Preparation info

  • Portions:

    16

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
3 lb<

Method

Procedure

  1. Peel the onions. Cut them into small dice.
  2. Cook the onions in a little fat over moderate heat until golden. Remove from the heat and set aside.
  3. Season the flour with salt and pepper. Dredge the meat in the flour. Shake off the excess flour.
  4. Brown the meat well in a sauté pan. Do a little at a time to avoid overcrowding th