| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
Dessert |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
(1" thick) chuck steak; boned and trimmed of excess fat |
| 3 |
tb |
Peanut oil |
| 1 |
md |
White onion; peeled sliced (up to) |
| 3 |
c |
Basic brown soup stock (see recipe) or canned beef broth |
| 1 |
c |
Blackberries; fresh or frozen |
| 1 |
tb |
Light honey |
|
|
Salt to taste |
INSTRUCTIONS
This unusual dish would have been quite familiar to a Sioux family. It is
actually a buffalo-and-blackberry stew, though good results can be obtained
with a beef steak. I have tried to eliminate the heavy animal fat that
would have been used in this dish by substituting peanut oil.
Broil the chuck steak in the oven until brown on both sides. In the old
days this would have been done over the fire, so you might wish to quickly
barbecue the meat in order to increase the flavor. Set the meat aside to
cool.
In a Dutch oven heat the oil and brown the onions. Cut the meat into
bite-size pieces and add to the pot. Add the blackberries and enough beef
stock to barely cover the meat. Stir in the honey and simmer the meat,
covered, until it is very tender, about 1 hour. If the berries are too tart
add more honey to taste. Add salt and serve in bowls.
This is great with Bacon Corn Bread and Hominy Baked with Cheese.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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