Cut onions into narrow rings. Sauté meat cubes in oil in saucepan on all sides and remove.
Add onions to saucepan and saute until they turn color. Dust with flour and continue to saute, stirring, for two minutes. Add meat one more time and pour the beer. Add water until meat is just covered. Add sugar, bay leaf spice, thyme and vinegar.
Spread the white bread with mustard and put it on the meat. Cover and simmer at low temperature for two hours until meat is tender and crumbly, stirring occasionally.
Remove thyme and bay seasoning before serving. In the meantime, the white bread has completely dissolved. If necessary, add salt and freshly ground pepper to taste.
Info:
An original Belgian specialty is gueuze, a slightly acidic hop juice that has undergone a second fermentation in the bottle. It is a blend of old and young lambic beers brewed according to a process that has hardly changed for 400 years.
These also form the basis for another Belgian beer specialty – fruit beers. In these, mainly cherries or raspberries are co-fermented. Belgian wheat beers are traditionally flavored with dried orange peel and coriander.
Tip: If you don’t like coriander, you can replace it with parsley.
Related Recipes:
Baked Fish in Beer BatterFor the fried fish in beer batter, first season the flour with salt and mix with beer until smooth. Separate...
Cabbage Lasagna on Mustard Beer SauceFor the cabbage lasagna on mustard-beer sauce, first peel and finely chop the onion, heat 2 tablespoons of oil...
Spicy Apple and Onion TartFor the savory apple and onion tart, first heat the milk. Crumble the yeast and let it melt. Mix flour...
Peasant TerrineWeigh half of the veal, pork, liver and green bacon. Cut one half into small cubes of about 1/2 centimeter...
Indonesian Rice Table 3/4*Curry soup : Original to this recipe instead of celery take SerS, an Indian plant that you can get canned in...
Kaspress Dumplings in Vegetable SoupRemove the skin from the onion, halve the onion and cut into small cubes. Saute in a frying pan at low...
Beer Soup with CheeseChop onion and saute in a little butter until soft. Add flour, extinguish with beer and water. Add clove and...
Mussel StewFor the mussel stew, clean the mussels well. Heat salted water in a large saucepan, put the mussels and cook...
Goulash of Beef Sausage in Chili PeppersPreparation (about 35 min): Cut the meat into thumb-sized pieces. Remove the skin from the onions, cutting 3/4...
Flemish CarbonadesFor the Flemish carbonades, pound the meat, salt, pepper, dip in flour and sear on both sides in hot THEA...