Carbonnade of Beef

• 2 lbs beef round steak, 1/2 inch thick
• 2 slices bacon
• 14 cup butter or 14 cup margarine
• 3 -4 large onions, sliced in rings
• 3 garlic cloves, minced
• 2 tablespoons flour
• 12 teaspoon ground black pepper
• 1 12 cups beer
• 1 cup beef broth or 1 cup bouillon
• 1 teaspoon Kitchen Bouquet (browning sauce)
• 1 teaspoon thyme leaves
• 1 tablespoon brown sugar
• 1 teaspoon white vinegar
• 1 bay leaf

1. Cut round steak into serving pieces, season with salt and pepper, if desired, then set aside.
2. In a large skillet over medium heat, cook bacon until crispy.
3. Remove bacon to drain on paper towel and set aside.
4. Add round steak to skillet and cook a few pieces at a time, browning on both sides.
5. Remove cooked steak from skillet.
6. Add the butter/margarine to the skillet to melt then add sliced onions and garlic.
7. Cook, just until tender, about 5 minutes, stirring often to distribute evenly.
8. When onions are tender, use a slotted spoon and remove them from the skillet.
9. Add flour and black pepper to pan drippings cooking and stirring until browned.
10. (Note: if drippings seem a little skimpy, just add a little more butter or margarine) Slowly add beer and broth to roux, stirring briskly with wire whisk to avoid lumps.
11. Add remaining ingredients stirring well.
12. Then add round steak and onions back into the skillet; crumble bacon and add also.
13. Cook until it comes to a boil; reduce heat to low; cover skillet and simmer for 1 to 1 1/2 hours or until meat is fork tender.
14. Remove bay leaf before serving.

beef round steak, bacon, butter, onions, garlic, flour, ground black pepper, beer, beef broth, kitchen, thyme, brown sugar, white vinegar, bay leaf

Taken from www.food.com/recipe/carbonnade-of-beef-64412 (may not work)