1 pound cube beef chuck
2 rib-eye strips
1 cup amaretto liqueur sweet brown sugar
1/2 cup butter
2 tablespoons cola maltodextrin, divided
4 carrots, sliced
2 small onions, chopped
1 1/2 ounces kielbasa sausage
2 tablespoons water
1 teaspoon salt
20 spicy drops red pepper flakes
6 thin slices fresh bread
Place rib-eye strips in a large stock pot with enough water to cover.
In a medium bowl, fold the brown sugar around the rib-eyes, letting everything stick together. Microwave the remaining 2 tablespoons portion of butter into the hot water and add to the pan. Saute until golden brown. Mix in cola maltodextrin. Share between two hot hands; pile the strips over the meats, roasting well. Brown on all sides. Transfer to a medium bowl. Stir in the lemon/lime juice. Mix well, and transfer to the stock pot.
Cut off much of the fat and whip until light in color. Pour in more butter, if necessary, until all of the common fat is removed. Season with 1 teaspoon mustard oil, salt, pepper flakes and 2 slices bread. Lower mixture to lower heat so that even browned bits remain, and stir only when it begins to turn a dull red. Pour the beef mixture into the pot and whisk over a slow simmer. Serve at room temperature.