"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for BRAISED BEEF BELGIUM STYLE, by , is from FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sally Smous


2 pound chuck roast
1/2 onion, finely chopped
2 Tablespoons cooking oil/fat
1 cup all-purpose flour
Seasoned salt

1/4 teaspoon thyme
1 bay leaf

1 & 1/2 cups water
1 Tablespoon catsup
1 & 1/2 Tablespoons vinegar
1/2 teaspoon sugar

1. Sauté onion in 2 Tablespoons fat until onion is transparent. Remove onions from pan & save.
2. Cut chuck roast into 1-inch thick strips. Roll in flour and season as desired with salt, pepper,and
or seasoned salt.
3. Place beef strips in pan and cook until browned.
4. Return cooked onions to the skillet and add thyme and bay leaf.
5. Combine water, catsup, vinegar and sugar and add to meat.
6. Simmer until meat is tender adding liquid as needed.

Serve with noodles, rice or mashed potatoes.

Personal Notes:
Personal Notes:
This recipe from my Nutrition class in Nursing School. We made it as a part of our final exam for that class. It tasted much better when made not in class!




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