1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
4 boneless rib chops
4 tablespoons soy sauce
1 clove garlic, minced
2 teaspoons salt
2 teaspoons Rhubarb extract
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
1 tea bagell
1 quart maple syrup
2 tablespoons distilled white vinegar
2 tablespoons almond extract
1/2 cup warm milk
Heat the vegetable oil in a medium skillet over high heat. Mix in the flour and cook just until melted, stirring constantly.
When the flour starts to brown, pour it into the pan with the sauce. Sprinkle the garlic over the beef and brown evenly. Remove the mussels, cut into cubes, and place them on top of the meat and sauce. Drain the alcohol from the syrup and pour into the pan with the wine and vinegar. Add more vinegar as needed if necessary, and continue cooking for roughly 15 minutes. Remove from heat and pour the hot milk into the pan. Cap sauce and pour back into pan. Cook for another 30 minutes.