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[nverland]

Danish Beef Stew

2 1/2 pounds stew meat
1/4 cup oil
4 large onions sliced and separated into rings
3 cloves minced garlic
3 Tbsp flour
1 cup cold water
1 Tbsp prepared mustard
2 beef bouillon cubes
1-12 ounce can beer
2 tsp salt
1 tsp sugar
1/2 tsp thyme leaves
1/4 tsp pepper
2 Tbsp prepared mustard
8 slices French bread

Brown meat, then onion rings and garlic in oil. Put everything except last two ingredients in large pan in oven and bake, covered, for 2 hours at 350 degrees, or until meat is tender. Spread 2 Tbsp mustard on bread and place mustard side down onto top of beef, pushing 1/2 way down into sauce. Cook, uncovered, for 15 minutes then broil until bread is browned.



Tuiles
These crisp and delicate little cookies are formed while they are still fairly hot. Bake only 2-3 cookies at a time so you can easily shape them all before they cool.
Prep Time: 15 minutes
Cook Time: 8 minutes

Ingredients:
1/2 cup butter, softened
2/3 cup sugar
2 egg whites
1/4 cup flour
1 cup slivered almonds, ground
1/2 tsp. Vanilla

Preparation:
Preheat oven to 375 degrees F. In large bowl, combine butter and sugar and beat until combined. Stir in egg whites and beat well. Add remaining ingredients until mixed.
Line a cookie sheet with foil and spray with cooking spray. Place about 1-1/2 Tbsp. Of batter onto sheet and spread into a round shape. Allow 2-3 cookies per sheet. Bake at 375 degrees F for 8-10 minutes until light golden brown and bubbly.

Let cookies cool on the foil for a few seconds, then remove from foil using spatula and carefully drape over rolling pin. Allow to cool so each cookie hardens in that shape. Makes about 24 cookies