1 1/2 lb Boneless chuck or round
-steak; 1 inch thick
1/4 lb Bacon
4 md Onions; sliced
1 cl Garlic; chopped
3 tb Flour
1 c water
12 oz Dark beer
1 Bay leaf
1 tb Brown sugar; packed
2 ts Salt
1/2 ts Dried thyme leaves
1/4 ts Pepper
1 tb Vinegar
Snipped parsley
Hot cooked noodles
Cut beef into 1/2 inch slices; cut slices into 2 inch strips. (For
ease in cutting, partially freeze beef about 1 1/2 hours.) Cut bacon
into 1/4 inch pieces; fry in Dutch oven until crisp. Remove bacon
with slotted spoon; drain on paper towels. Pour off fat and reserve.
Cook and stir onions and garlic in 2 tablespoons of the reserved
bacon fat until tender, about 10 minutes. Remove onions. Cook and
stir beef in remaining bacon fat until brown, about 15 minutes.
Stir in flour to coat beef; gradually stir in water. Add onions;
beer, bay leaf, brown sugar, salt, thyme, and pepper. Add just
enough water to cover beef if necessary. Heat to boiling; reduce
heat. Cover and simmer until beef is tender, 1 to 1 1/2 hours.
Remove bay leaf. Stir in vinegar; sprinkle with bacon and parsley.
Serve with noodles.
