Beef Bavarian

1 1/2 lbs. beef round steak, thinly sliced

2 T. cornstarch

2 tsp. salt

1/4 tsp. each pepper and garlic powder

2 T. vegetable oil

1 large onion, sliced

1 can (12 oz) beer

1 c. beef broth

1/4 tsp. Tabasco pepper sauce

1 T. brown sugar

4 large carrots, sliced

3 c. hot cooked rice

Have butcher tenderize steak, or pound it until thin. Cut into 1-inch wide strips. Blend cornstarch, salt, pepper, and garlic powder. Coat meat with seasoned cornstarch. Brown in oil. Add onion; cook 2 or 3 minutes longer. Stir in beer, broth, pepper sauce, and brown sugar. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Add carrots and cook 15 minutes longer or until meat is tender. Issue: September, 1982, Page 44

See the full article in the October 1982 issue.

Subscribe

Order back issues