INGREDIENTS

1. 2lbstop round steaks, cut into 1 1/2 inch cubes
2. salt
3. pepper
4. flour
5. 1/4cupolive oil
6. 2onions, thinly sliced
7. 2garlic cloves, minced
8. 1 1/2cupsbeer
9. 2tablespoonsred wine vinegar
10. 2tablespoonsfresh sage(or 1/2 teaspoon dried sage)
11. 1tablespoonbutter
12. 20smallnew potatoes (optional)
13. 1headcabbage, cut into quarters (optional)

DIRECTIONS

1. In a large skillet over medium high heat heat oil.
2. Put 1/4 cup flour, salt and pepper in a baggie or pie dish and dredge beef in flour mixture.
3. Brown beef cubes in skillet.
4. Remove beef from skillet and place in a heat-proof bowl that will fit in steamer.
5. Add onions and garlic to skillet, cooking until browned (5 minutes).
6. Pour in beer and vinegar, bring to a boil and pour over meat.
7. Stir in sage, salt and pepper.
8. Cover bowl with foil or a lid and place on steamer rack.
9. When steamer water comes to a boil, place rack in steamer and steam for 1 hour (check water level in steamer you may need to add more water).
10. If you want you can steam potatoes and cabbage with the meat about 35 minutes before meat is done add potatoes.
11. Pour off liquid through a strainer into a saucepan.
12. Place saucepan over medium heat and bring to a boil, gradually adding 1 tablespoon flour mixed with 1 tablespoon butter, stirring until sauce thickens.
13. Place cabbage wedges (if using) in steamer and steam for 6-8 minutes.
14. Pour sauce over meat and potatoes.