Flemish stew chops
A tasty recipe. The main course contains the following ingredients: meat, onions, shoulder chops, wholemeal bread, butter or margarine, salt, (freshly ground) pepper, Westmalle Trappist double (33 cl), coarse mustard, red wine vinegar, thyme, bay leaves and brown caster sugar.
Peel and chop onions.
Cut meat into not too small cubes.
Cut crusts of bread and cut bread into cubes.
Heat the butter, fry the meat for about 5 minutes, remove from the pan and sprinkle with salt and pepper.
Roast onion in shortening on medium heat for approx.
Add bread, beer, mustard, vinegar, thyme, bay leaves and sugar and bring to the boil.
Place meat in sauce and simmer gently in 2 1/2 to 3 hours.
Nice with cabbage or carrot stew..
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