Combine flour, salt and pepper. Dredge meat in t
the seasoned flour. Heat the oil in the skillet. Add onion slices and garlic and cook until tender but not brown. Remove onions from the skillet.
Add the meat and brown on all sides, adding a little more oil if necessary. Return onions to the skillet. Add the remaining ingredients.
Cover and cook over low heat until meat is tender, about one and one-quarter hours. Serve hot with boiled potatoes.
Originally Submitted
11/20/2008
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