Beef with beer sauce

A quick dinner to comfort the whole family!
recipe, beef, dinner
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Recipe from: 3 February 2016
Preparation time: 10 min
Cooking time: 25 min


  • sunflower oil, for frying
  • 500
    minute steaks, thinly sliced into strips
  • 30
  • 2
    onions, halved and sliced
  • 20
  • 300
    beef stock
  • 200
    beer (or use beef stock)
  • sprig of fresh thyme or 1ml dried
  • mashed potato and vegetables, to serve
Servings: Change Serving


Heat a large, heavy-based frying pan over a high heat. Once it’s hot, add a little oil and then some of the meat. Stir-fry until browned. Remove from the pan and repeat with the remaining meat.

Heat the butter in the same pan. Cook the onion over a medium to low heat until golden brown. Stir in the flour. Add the stock gradually, stirring continuously. Add the beer and the thyme. Simmer for 5-10 minutes, until thickened, stirring now and then.

Add the meat to the gravy and season to taste. Serve with potato and vegetables.

Text and image: Ideas magazine

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Read more on: dinner  |  recipe  |  beef


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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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