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WarMaiden
Saturday, September 25th, 2004, 03:32 AM
1 1/2 lbs stewing beef, cubed
3 tablespoons seasoned flour
8 ounces streaky bacon
1 large onion, finely chopped
4 cloves garlic
1 bouquet garni
1 teaspoon English mustard
2 teaspoons tomato puree
1 pint beer or porter (u can use Guinness)
1 beef stock cube
4 tablespoons oil
1 teaspoon Worcestershire sauce (optional)
1/2 teaspoon sugar


1. Toss the stewing steak in the seasoned flour until covered.
2. Heat 2 tablespoons of oil in a large frying pan or wok and fry the stewing steak until brown.
3. remove the meat.
4. Gently fry the onion and the garlic until soft and transparent in the remaining oil.
5. Return the meat to the pan with the onion and garlic.
6. Add the remaining ingredients and cook until the sauce thickens.
7. Put in the crockpot and cook for approximately 7 hours or until tender.
8. Serve.

Gorm the Old
Saturday, April 23rd, 2005, 02:51 AM
Excuse me, but what's English mustard ? I'm familiar with French, Bavarian, and Polish mustard, but I must have been behind the door when they explained English mustard.

Ewergrin
Saturday, April 23rd, 2005, 04:57 AM
Excuse me, but what's English mustard ? I'm familiar with French, Bavarian, and Polish mustard, but I must have been behind the door when they explained English mustard.

Apparently, it is a very fiery mustard, needing only the smallest of applications.

Colmans English Mustard (http://www.fiery-foods.com/dave/mustard.asp)




English Mustard

A variety of mustard prepared from a combination of ground white and brown mustard seeds. The brown mustard seeds give English mustard a much hotter flavor than American style prepared mustards, which use the milder white seeds.

[ source (http://www.fiery-foods.com/dave/mustard.asp) ]

Vanir
Saturday, April 23rd, 2005, 05:51 PM
Apparently, it is a very fiery mustard, needing only the smallest of applications.

Colmans English Mustard (http://www.fiery-foods.com/dave/mustard.asp)



[ source (http://www.fiery-foods.com/dave/mustard.asp) ]


Awwwwwwwww, that stuff is hot! Once burnt twice shy!
I was only ever used to the mild fullgrain type mustard, and thought there couldn't be THAT much difference. My mate's mother (from England) tried warning me that the amount of English mustard I was lathering on my sandwich was enough to blow a station-wagon into orbit, but I brushed her off thinking she didn't know about my love of mustard.

I remember that first bite to this day. My tongue registered Hot - Searing - Burning - Scorching - Melting in rapid progression, my throat felt like it was on fire, and my eyes were just about hosing water http://www.blutundboden.com/forum/images/smilies/089.gif To my mate's family's howls of laughter, I had to rush to the kitchen and drank a gallon of water trying to quench the chemical burn going on in my mouth.

Sticking to nice, mild, sweet fullgrain mustard from now on http://www.blutundboden.com/forum/images/icons/icon11.gif

Ewergrin
Saturday, April 23rd, 2005, 06:04 PM
I remember that first bite to this day. My tongue registered Hot - Searing - Burning - Scorching - Melting in rapid progression, my throat felt like it was on fire, and my eyes were just about hosing water http://www.blutundboden.com/forum/images/smilies/089.gif To my mate's family's howls of laughter, I had to rush to the kitchen and drank a gallon of water trying to quench the chemical burn going on in my mouth.



Sounds like good times, to me. :D

Ewergrin
Saturday, April 23rd, 2005, 06:06 PM
Just to let you know, you don't have to the smilies that are on the main smilie page. Just click on the one you want and it will appear in the reply field.