A place for gourmet aviators. Musicians are also welcome.

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By Flyin'Dutch'
Either make it into a goulash/goulash soup or 'stoofvlees'

The latter requires

Beef cut in large chunks 2" inch cubed
Sear in hot oil/butter
2 large onions cut in large chunks
Once they are browned add water and 2 bottles of Belgian Dark beer. Chimay or Leffe Triple.
Add 2 slices of brown bread each side ’buttered' thickly with French Mustard
Stew in oven until all very tender and falling apart.

Traditionally served with pommes frites.

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By Paul_Sengupta
Yum, that sounds nice. Will have to try and remember to make it sometime!