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This recipe for CARBONNADE A LA FLAMMANDE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Thursday, August 10, 2006


1/4 c flour
1 tbsp sugar
1 tsp salt
1/4 tsp pepper
3 pounds beef chuck cut into 1 inch cubes
1/4 pound diced ham fat or 1/3 c bacon fat
4 tbsp butter
6 c sliced onions
1 tsp sugar
2 tbsp butter
1/2 pound mushrooms
1 can condensed beef broth
1/2 c water
2 tbsp chopped parsley
1 tbsp wine vinegar
1/2 tsp dried leaf thyme

Combine flour, 1 tbsp sugar, salt and pepper. Coat beef cubes with mixture. Cook ham fat over medium heat in a heavy kettle or dutch oven. Stir frequently until fat has rendered out and fat pieces are brown and crisp.

Brown beef cubes on all sides, about 1/4 at a time, in the hot fat. As each fourth is browned, remove and set aside. When browning is completed, remove any remaining fat and return browned cubes to the kettle.

Melt 4 tbsp butter in large skillet. Saute onions, covered, over low heat about 15 minutes, stirring occasionally. Remove cover. Sprinkle 1 tsp sugar over the onions. Continue cooking over medium heat stirring frequently, about 15 minutes or until onions are lightly browned. Add cooked onions to the beef cubes.

Melt 1 tbsp butter in same skillet. Saute sliced mushrooms for five minutes, stirring frequently. Add sauteed mushrooms, undiluted beef broth, water, parsley, vinegar and thyme to beef cube mixture. Simmer, covered, over low heat for about 2 hours, or until meat is tender. (May need more water or liquid).

Number Of Servings:
Number Of Servings:
6 to 8




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