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From "Better Homes and Gardens"
Stout, Beef and Cabbage Stir-Fry
ingredients
12 ounces extra-stout beer (I like RIS)
2 - 3 tablespoons honey
2 tablespoons tomato paste
1tablespoon brown mustard
1teaspoon caraway seeds, crushed
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
8 1 inch wedges cabbage
1 cup peeled baby carrots, cut in 1/2-inch chunks
2 tablespoons water
2 tablespoons olive oil
1 pound beef top sirloin steak, cut into 3/4-inch-thick slices
1 small onion, halved and thinly sliced
2 tablespoons water
1 tablespoon all-purpose flour
Fresh flat-leaf Italian parsley leaves (optional)
Directions
1. In a medium bowl whisk together beer, honey, tomato paste, mustard, caraway seed, salt, and pepper; set aside.
2. Place cabbage and carrots in a 2-quart baking dish; add 2 Tbsp. water. Microwave, covered, on 100% power (high) for 8 to 10 minutes or until crisp-tender, stirring once. Set aside; keep warm.
3. Meanwhile, in a very large nonstick skillet, heat olive oil over medium-high heat. Add beef. Cook, stirring frequently, 3 to 4 minutes or until just slightly pink in the center. Remove beef from skillet; keep warm.
4. Add onions to skillet. Cook, stirring occasionally, for 4 to 5 minutes or until tender. Pour beer
mixture into skillet.
In a small bowl stir together the 2 Tbsp. water and flour; stir into onion and beer mixture. Return beef to skillet; cook and stir 3 minutes or until bubbling.
5. Serve beef mixture with cabbage wedges and carrots. Sprinkle with parsley, if desired.
From the Test KitchenServing Suggestions
Serve over mashed potatoes or brown rice.
Topic: Corned beef and cabbage (Read 6263 times)
