Stoofvlees

1. 1

   Brown beef and pork in olive oil plus one tablespoon of butter.

2. 2

   Remove meat.

3. 3

   Drop onions and sugar into meat drippings and saute till tender.

4. 4

   Add meat back to onions and fill pan with 5 cups of water.

5. 5

   Add beer.

6. 6

   Spread a thick layer of mustard on each slice of bread and lay on top.

7. 7

   of meat and sauce.

8. 8

   Cook with a lid on top of stove for 2 hours.

9. 9

   Stew mixture should cook just at the boiling point.

10. 10

    Remove lid and continue to cook till liquid has reduced to half and meat is tender.

11. 11

    Bread should have disolved into sauce.

12. 12

    Thicken with 2 tablespoons of cornstarch and 2 tablespoons of water.

13. 13

    Serve with potatoes, rice, or Belgium (french) fries.

* Per serving · 4 servings · Values may vary.

No additional tips available.