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"Drunk" hot

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"Drunk" hot

There are already several online recipes beef in beer, but exactly the same is not found. This is an Irish version. Its charm is in the minimum of ingredients and hassle and the maximum flavor and aroma. This variant of the preparation takes this dish from "a gourmand of the Department" in daily, when too lazy to stand at the stove. Again, if a stray piece of "cruel meat", it can be very good to use in this recipe.


Cooking time- Number of servings-

Ingredients for "Drunk" hot




Step-by-step instruction of cooking "Drunk" hot


Step 1

Meat roll in flour (I do this in the bag: tie and talk - a child always in admiration: "Mom, let me kick it around!") 
Heat the oven to 200 degrees (medium/very hot).Meat roll in flour (I do this in the bag: tie and talk - a child always in admiration: "Mom, let me kick it around!")
Heat the oven to 200 degrees (medium/very hot).


Step 2

To get all the other ingredients (taking beer from a man, if does not - with a rolling pin on legs (who has read my recipes, you already know my force :))To get all the other ingredients (taking beer from a man, if does not - with a rolling pin on legs (who has read my recipes, you already know my force :))


Step 3

Chop the onion half rings and add along with the beer, sugar, sauce and salt. Cover with a lid.Chop the onion half rings and add along with the beer, sugar, sauce and salt. Cover with a lid.


Step 4

When serving, sprinkle with fresh parsley. Very well with a neutral side dish - mashed potatoes, rice, etc. 
Child eats for both cheeks and, I swear, not drunk! Husband also (because nilopolis, it is hard to get drunk)When serving, sprinkle with fresh parsley. Very well with a neutral side dish - mashed potatoes, rice, etc.
Child eats for both cheeks and, I swear, not drunk! Husband also (because nilopolis, it is hard to get drunk)