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Moms View Message Board: Cooking and Recipe Discussion: Beef/Veal: CIDER BEEF
½ green bell pepper, cored, seeded 2 med. onions, thinly sliced 2 lbs. beef, trimmed and cubed 3 T. butter ½ c. flour 1 c. apple cider 2 T. corn starch ½ c. beef stock 1 T. tomato paste 1 bay leaf ½ tsp. oregano, dry or fresh and finely chopped ½ tsp. thyme, dry or fresh and finely chopped ½ tsp. salt ½ tsp. freshly ground black pepper In a heavy skillet, over low heat, saute bell pepper and onion in 1 T. butter until lightly golden. Remove peppers and onions from pan and save. Mix flour, salt and pepper in shallow bowl. Dredge beef cubes in flour mixture. Melt remaining butter in skillet over med heat and brown beef cubes until cooked through about 7 - 10 minutes. Remove with peppers and onions. Lover heat to simmer. To pan drippings add ¼ of the cider and tomato paste. Stir until smooth. In a small bowl mix ¼ cup of beef stock with corn starch and any remaining flour mixture stirring until smooth. Add remaining cider, beef stock, oregano, thyme and bay leaf to skillet. Add beef peppers and onions. Cover and simmer over low heat for ½ hour. Discard the bay leaf then taste and adjust seasonings to your liking. Slowly stir in corn starch mixture until gravy is thick and smooth. Delicious over noodles.
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