CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits, Meats |
|
Passover, Fruits, Meats |
4 |
Servings |
INGREDIENTS
|
|
Patricia Dwigans Fwds07a |
1/2 |
lb |
Meat flanken or chuck |
1 |
|
Onion |
4 |
md |
White potatoes |
1 |
sm |
Sweet potato |
1/2 |
c |
Brown sugar |
1/2 |
lb |
Prunes |
2 |
ts |
Salt |
1 1/2 |
tb |
Flour |
INSTRUCTIONS
Place meat and onion sliced at bottom of pot with water to cover. Simmer
for 1/2 hour. Add vegetables, fruit and seasonings and cook on a low flame
for 1 hour longer. When ingredients are tender, make a mixture of the flour
and a little water and add to the stew to thicken. Use judgment as to
amount of flour necessary to make a thick gravy. The Tzimmes should be
thick and not soupy. This recipe is good served with chicken or other fowl,
and should be served as a side dish as it is to rich to eat as a main
course.
Posted to MM-Recipes Digest V4 #10 by stalkofs@optonline.net on Mar 29,
1999
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