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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, whisk together beer, honey, tomato paste, mustard, caraway seed, salt and pepper; set aside.
Place cabbage and carrots in a 2-quart baking dish; add 2 tablespoons water. Microwave, covered, on High for 8 to 10 minutes or until crisp-tender, stirring once. Set aside; keep warm.
Meanwhile, heat oil in a very large nonstick skillet over medium-high heat. Add beef; cook, stirring frequently, 3 to 4 minutes or until just slightly pink in the center. Remove beef from pan; keep warm.
Add onions to pan. Cook, stirring occasionally, for 4 to 5 minutes or until tender. Pour beer mixture mixture into pan. In a small bowl, stir together the remaining 2 tablespoons water and flour; stir into onion and beer mixture. Return beef to pan; cook and stir 3 minutes or until bubbling.
Serve beef mixture with cabbage wedges and carrots. Sprinkle with parsley, if desired.