BEER is GOOD!
About Joseph Littleshoes
Beef & Beer Saute a la Joseph Littleshoes
Submitted by Joseph Littleshoes on Mon, 05/26/2008 - 15:47
I am posting this on behalf of Joseph because I don't know his password and I am transferring it from an old 'Beertaster' site.
Heres a favorite Beef & Beer saute.
Category:
Main Course
Main Ingredient:
Beef and Beer
Serving Size:
Depends on how much you make.
Ingedients:
I make this without any printed instructions so amounts are not specified, i like to use a good sirloin cut into thin slice, and sauted in butter though some people like to saute in a hoter cooking oil.
I like to use the Guinness, but usually use a porter or stout of the Sierra Nevada brand for this recipe just cause it is more readily available in my neighborhood than Guinness.
Instructions:
Sauté thinly sliced strips of beef in butter, with sliced onions (1 or 2 small white or yellow depending on how much one likes onions) and
garlic (several crushed cloves or to taste), when the meat is almost done (or continue cooking till beef begins to brown) and has released & evaporated a lot of its moisture i
then add the beer, usually about 24 ounces or two 12 ounce bottles and let it simmer for about 25 - 30 minutes, so as to make the meat "fork tender" i do not bother to thicken the sauce with a roux though another person i have shared the
recipe with does. I tend to think the roux detracts from the
flavor of the beef and beer. I usually serve it with rice but it is good with egg noodles also.
I dont recall the origins of this dish except that it was claimed to be a Americanized version of a Japanese "sukiyaki".
