I try to avoid carbs as much as possible and this recipe is just about the best thing ever. It’s low in fat, high in nutrition but it does fill you up. These directions are for one, so just multiply the ingredients for however many you need. You can also use this recipe as a starter.
A crunchy and flavorful salad for special occasions. Goes great with roast beef. Adapted from The New Basics cookbook.
Make and share this Flemish Carbonades recipe from Food.com.
Entered for safe-keeping, from “Quick Cuisine” by Kuhn Rikon. This recipe calls for the vegetables and sauce to be pureed after cooking, to be used as a sauce over the meat. Personally, I would prefer it chunky. The sauce is also good served over vegetables, especially mashed potatoes. I hear Chimay beer from Belgium is the best.
This recipe is supposedly from the Le Coq au Vin, Brussels, Belgium, according to an old newspaper clipping from the 1960’s. Modified to reflect modern tastes.
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