1/3 c. butter (75 ml)
1/3 c. flour (75 fl)
2 lg. Spanish onions, sliced thinly
2 1/2 c. beef stock, or bouillon cubes or canned bouillon
1 tbsp. parsley, finely minced (15 ml)
1 lb. beef, sliced or cubed, all fat removed (500 g)
1 1/2 tbsp. vinegar
2 1/2 tbsp. cornstarch, diluted in a little water
1 tbsp. Worcestershire sauce
2 bay leaves
6 whole cloves
2 garlic cloves, minced OR
2 tsp. prepared garlic
Black pepper, freshly ground

Melt butter in a two quart saucepan (2 L). Add flour. Add onions and brown slowly over medium heat. Add beef stock slowly, stirring continuously. Add bay leaves, cloves, garlic and parsley. Cover and simmer for about 10 minutes. Transfer the mixture to a 5/6 quart (5.6 L) Dutch oven.

Brown meat. Add to Dutch oven; add vinegar. Simmer for 1 hour. At the end of the hour, add diluted cornstarch to thicken gravy. Finish by stirring in the Worcestershire sauce and pepper. Serves 5.

Serve with carrots and parsley sauce and mashed potatoes.

PARSLEY SAUCE:

1/3 c. butter
3 tbsp. brown sugar
Salt and pepper
1/2 c. chopped parsley

Melt butter with brown sugar. Add a touch of salt and pepper. Add parsley after all the brown sugar is melted in the butter. Stir and pour over steamed carrots. Serves 6.