|per 100 g||Total Recipe|
|Gross weight||100 g||1200 g|
|Energy||488 kJ / 117 kcal||5845 kJ / 1397 kcal|
|Sat. fat||4 g||38 g|
|Unsat. fat||4 g||41 g|
|Fibre||1 g||3 g|
|Salt||293 mg||3511 mg|
368 gBeef - Braising steak
368 mlTap water
242 mlPilsner Beer
23 gWhite Flour
23 gGinger bread
12 gSoup, beef broth, cubed, dry
11 mlRed wine vinegar
1 gBay leaf
1.2 kgTotal recipe weight
1 Hrs 30 Min
Cut the beef into cubes, season with a little salt and pepper. Dust the flour over the meat and mix well.
Clean the onion and chop into 1/2 rings. Crush / peal / chop the garlic. Push the cloves into an onion halve.
Place a cast iron casserole on medium heat. Melt the butter when the casserole is hot and add the beef.
Gently stir fry for 2 -4 minutes until the meat is slightly coloured.
Add the garlic and onions, stirfry for a further 2 - 4 minutes. Add the dark beer, vinegar and the water, bring to a low simmer.
Crumble the beef stock cube into the stew and stir well
Add the halve onion withe the cloves and the bay leaves and allow to simmer for about 1 hour.
When the meat is tender and cooked, bind the stew by crumbling the gingerbread into it. Season to taste with salt and pepper.
Serve with boiled potatoes and red cabadge or with chips