Beef in Beer

Beef in Beer
Add mashed potatoes and veggies, flaky buscuits - a great meal for football Sunday!! Every armchair quarterback will enjoy this one!

2 pounds round steak
1 teaspoon salt
1 teaspoon pepper
2 tablespoons bacon fat, solid vegetable shortening, or lard
1 medium onion, minced
2 tablespoons all-purpose flour
1 (12-ounce) can beer
1 (14-ounce) can beef broth
1 tablespoon vinegar
1 teaspoon sugar
Sprig of parsley
1/8 teaspoon ground thyme
1 stalk celery
2 bay leaves

Preheat the oven to 400 degrees. Cut the meat into 12 thin slices. Season with the salt and pepper. Tenderize slightly with a meat cleaver. Heat 1 tablespoon of the fat in a large skillet, and sauté the meat on both sides. Place the meat in a casserole dish or Dutch oven, and cover with the minced onion. Add the flour to the skillet with the remaining 1 tablespoon of fat. Stir it until it turns brown. Add the beer, broth, vinegar, and sugar to the flour, and cook until the gravy is smooth. Pour the gravy over the meat. Add the parsley, thyme, celery, and bay leaves. Cover and bake for 1 hour and 30 minutes. Remove the bay leaves before serving.

Yield: 6 to 8 servings