Carbonade Flamande – Take Two

 So this week I did something any restaurant cook does on a daily basis. I made the same dish again, wanting it to taste exactly the same. I was supposed to bring it to my cousin’s last week, but we cancelled because of snow. So, for this Saturday, I wanted to make the same dish again. I used a touch less brown sugar, chopped the prunes in quarters rather than halves, and, most differently, used sirloin steak tips instead of bottom round chunks.

The stew came out great. I needed to cook it closer to 2 hours rather than the one the recipe calls for, but the meat was cooked through and tasty. I think the marbling in the sirloin gave a juicier meat. It was an interesting experiment, since I am not a restaurant cook and most of the time, I tend to improvise to a greater or lesser degree.

The irony, of course, is that Beth Ann cancelled me this time because she was sick. Still, the stew turned out great and I brought it to Gid and Katie’s, where it quickly vanished.