| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Jewish, Beef, Main dish | 6 | Servings |
INGREDIENTS
| -GRAMMIE'S KITCHEN | ||
| 2 | lb | Stewing beef |
| 2 | lg | Onions; chopped fine |
| 1 | tb | Brown sugar |
| 2 | tb | Corn oil |
| 2 | ts | Pepper |
| 1 | ts | Salt; (optional) |
| 1/2 | lb | Carrots; chopped water or stock to cover |
INSTRUCTIONS
Cut the meat into 1/2 in. cubes. Brown in hot oil both sides. Then add the onions and sugar. Cook until the onions are brown and tender. Then barely cover the meat with water or stock; add the spices. Add carrots and simmer until tender (about 2 hours). For added flavor; I have added 1/3 cup of red wine. THE CRUST: Boil 5 or 6 large potatoes until tender, then strain and return to the pan. Mash over a gentle heat with a generous tbsp. of parave margarine or chicken fat. Add salt and pepper to taste. Nondairy, kosher for Passover, creamer can be added for creaminess. Remove from heat and add 2 well-beaten eggs and a tea. of chopped parsley. Use this mixture to line the bottom and sides of a deep casserole, previously well-greased. Pour in the hot stew and smooth the remaining potato mixture on the top. Brush with a little egg. Put in quick oven, 400 degrees for 15-20 minutes or until a rich brown. Serves 6 generously. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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