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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown beef and pork in olive oil plus one tablespoon of butter. | 2. Remove meat. | 3. Drop onions and sugar into meat drippings and saute till tender. | 4. Add meat back to onions and fill pan with 5 cups of water. | 5. Add beer. | 6. Spread a thick layer of mustard on each slice of bread and lay on top. | 7. of meat and sauce. | 8. Cook with a lid on top of stove for 2 hours. | 9. Stew mixture should cook just at the boiling point. | 10. Remove lid and continue to cook till liquid has reduced to half and meat is tender. | 11. Bread should have disolved into sauce. | 12. Thicken with 2 tablespoons of cornstarch and 2 tablespoons of water. | 13. Serve with potatoes, rice, or Belgium (french) fries. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stewing beef	1			403.4676	0.0	89.7602	2.2667
pork stew meat	1	lb		403.4676	0.0	89.7602	2.2667
onion	3			180.0	42.03	4.95	0.45
dark beer	1	can		403.4676	0.0	89.7602	2.2667
wheat bread grain	3	slices		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
hot mustard				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.