| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Beef, Soups and s |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Stew meat (browned in margarine with a little chopped onion and a little garlic salt) (up to 4) |
|
|
Salt to taste |
| 6 |
|
Potatoes (cut in bite size) (up to 8) |
| 4 |
|
Carrots (cut in bite size) (up to 5) |
| 1 |
|
Bottle Chili Sauce |
| 2 |
tb |
Worcestershire Sauce |
| 2 |
ts |
Prepared mustard |
|
|
Cornstarch |
|
|
Water |
INSTRUCTIONS
Recipe By : WASHINGTON COUNTY FAIR KITCHEN (OKLAHOMA)
Put in meat Dutch Oven or large pan, cover with water. Cook slowly 2 or 3
hours until meat is tender.
Add potatoes and carrots. Cook 30 to 45 minutes (until vegetables are
done). May need to add more salt and pepper to taste.
The last half hour add the chili sauce, Worcestershire and mustard. Thicken
just a touch with cornstarch mixed with water. Posted to MC-Recipe Digest
V1 #759 by C4 <c4@groupz.net> on Aug 24, 1997
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