STEAK CARBONNADE

Steak Carbonnade image

Number Of Ingredients 15

Previous Next

1 can 12-ounca (1 1/2 cups) beer
2/3 cup catsup
1/2 cup chopped onion
1/4 cup sugar
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 pounds 1 1/2 top beef round steak, cut 1-inch thick
12 ounces uncooked medium greeen noodles
2 tablespoons butter or margarine
1/2 cup snipped parsley

Steps:

In 2-quart saucepan combine beer, catsup, onion, sugar, lemon juice, Worcestershire, salt, paprika, chili powder, and pepper; simmer, uncovered, 15 minutes. Cool.
With sharp knife score steak on both sides in diamond pattern. Place in plastic bag; set in shallow pan. Pour in beer marinade. Close bag. Let stand 2 to 3 hours at room temperature, occasionally pressing bag against meat to distribute marinade. Remove steak from marinade, reserving marinade.
Place meat on unheated rack in broiler pan; broil 2 inches from heat 6 to 7 minutes per side for medium-rare doneness, brushing with marinade occasionally
Reheat remaining marinade.
While steak broils, cook noodles in boiling salted water according to package directions. Drain noodles; toss with butter or margarine and parsley.
To serve, carve meat diagonally across the grain in very thin slices. Spoon noodle mixture onto platter. Arrange meat atop noodles; spoon some of the sauce over. Pass remaining sauce.