Carbonnade Flamande(Round Steak With Gravy)

• 4 medium onions, sliced
• 1/4 c. butter
• 2 1/2 lb. round steak, cut in 1-inch pieces
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 clove garlic, crushed
• 1/8 tsp. nutmeg
• 1/8 tsp. thyme
• 1 bay leaf
• 1 pt. beer
• 2 c. meat stock or bouillon
• 2 Tbsp. flour
• 2 Tbsp. butter
• 2 tsp. sugar
• 2 Tbsp. fresh parsley, chopped
• boiled potatoes

1. Cook onions in butter in heavy pan until tender.
2. Remove and keep to one side.
3. Brown meat on all sides, then add cooked onions, salt, pepper, garlic, nutmeg, thyme, bay leaf, beer and meat stock.
4. Cover and simmer for 1 1/2 hours.
5. Remove meat and keep hot.
6. Discard garlic and bay leaf.
7. Blend flour, butter and sugar together and combine with pan juices.
8. Cook until thickened. Taste for seasonings.
9. Adjust, pour over meat, sprinkle with parsley and serve with boiled potatoes.
10. Makes 6 servings.

onions, butter, salt, pepper, clove garlic, nutmeg, thyme, bay leaf, beer, meat, flour, butter, sugar, fresh parsley, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=541275 (may not work)