| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Shortening |
| 1 |
lb |
Boneless beef; cut into 1-1/2 inch cubes |
| 1 |
|
Onion; chopped |
| 1 |
md |
Turnip; diced |
| 1 |
c |
Canned tomatoes |
| 1/4 |
c |
Catsup |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3 |
c |
Broth; -or- |
| 3 |
|
BOUILLON CUBES DISSOLVED IN: |
| 3 |
c |
Hot water |
| 2 |
c |
Cubed; peeled potatoes |
| 2 |
c |
Sliced; peeled carrots |
| 6 |
sm |
Whole onions; peeled |
INSTRUCTIONS
Heat shortening in heavy kettle. Brown meat cubes on all sides in
shortening. Add chopped onion, turnip, tomatoes, catsup, seasonings, and
broth. Cover, bring to a boil; reduce heat, and simmer until meat is
tender, about 1-1/2 hours. Add vegetables and more water just to cover, if
necessary. Cover and simmer until vegetables are tender. Add more salt and
pepper to taste. Yield: 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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