Beef Carbonnade.
Posted on January 9, 2008
3 1/2 lbs beef blade steak, cut into 1-inch chunks (trim silver skin off and remove the gristle from the center)
2 lbs yellow onions, sliced
2 teaspoons vegetable oil
1 tablespoon tomato paste
1 1/2 cups odouls brand amber beer (you can use your fav. dark beer but this brand is non-alcoholic)
2 garlic cloves, chopped
3 tablespoons flour
3/4 cup chicken broth
3/4 cup beef broth
1 tablespoon cider vinegar
fresh thyme, tied into a small bundle with twine
2 bay leaves
salt
pepper
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Shrimp Creole
Posted on October 27, 2007
2/3 cup vegetable oil
3/4 cup all-purpose flour
2 cups finely chopped onion
6 cloves garlic, diced
1 cup finely chopped celery
1 cup finely chopped green bell pepper
2 bay leaves
1 lemon, juiced
1 (6 ounce) can tomato paste
1 (10 ounce) can diced tomatoes with green chile peppers
3 pounds shrimp, peeled and deveined
1 tablespoon Worcestershire sauce
ground black pepper to taste
salt to taste
chili powder to taste
hot sauce to taste
» Filed Under Seafood | Leave a Comment