Friday, August 5, 2011

Beef in Beer and Chicken Piccata

Beef in Beer
contributed by Honeylioness!


* 2.5 pounds round, rump or chuck steak approx 1" thick
* 2 Tbsp oil
* 2 Tbsp butter
* 2 Tbsp flour
* 2 large onions thinly sliced
* 1 bottle good beer (12 oz)
* Beef stock


* Cut beef into cubes about 1.25" square. Season with salt and pepper.
* Brown meat pieces on all sides in heated oil before transferring to a casserole dish or stove top dutch oven.
* Add butter to pan and gently saute onions until they are soft.
* Sprinkle onions with flour. Stir well to coat and slightly brown the flour before adding the onions to the beef.
* Use some of the beer to de-glaze the saute pan and capture all the drippings and flavors. Add to the beef mixture.
* Pour the remaining beer over the beef mixture and add just enough stock to cover.
* Cover the casserole and simmer in a slow oven for at least two hours at 275o F


* Simmer on the stove top in a covered dutch oven, or a counter top crock pot, on low heat most of the day.

Serve over egg noodles or rice


Chicken Piccata


• 6 to 8 chicken breast halves, boneless, no skin
• 1/2 cup flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon paprika, or to taste
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup chicken broth or water
• 3 tablespoons fresh lemon juice
• 6 to 8 thin slices of lemon
• 3 tablespoons capers (optional)


Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.

Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.

Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers, if using. Serve with your favorite pasta and a green vegetable.

Serves 6 to 8.

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