Serves 6 persons
1.5 kg. roast beef
2 – 3 tablespoons oil
4 medium onions (thinly sliced)
4 garlic cloves (chopped)
1 can meat broth 300 gr.
1 can beer 350 gr.
2 tablespoons brown sugar
1 laurel leaf
6 sprigs parsley
1 teaspoon thyme
3 tablespoons starch corn
2 tablespoons wine vinegar
Cut the meat in slices of 5 -10 cm long and 1.3 cm thickness. Dry with paper towel.
Heat the oil in a large and brown the meat on medium heat. Remove the meat from skillet.
Brown the onions and garlic on medium heat. Add meat to the onions.
Heat the meat broth and pour it over the meat and the onions.
Add cider, covering the ingredients and then add brown sugar and herbs.
Cover with the Whistle Valve open. When it whistles, reduce the heat and close the valve.
Cook for 1 1/2 hour.
Mix the corn starch and the vinegar.
Take out the herbs and drain liquid from the skillet, add the corn starch and the vinegar.
Cook on low heat and cover the meat with this sauce.