| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Meats, Vegetables, Main dish |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef Short Ribs; Cut Into |
|
|
3-Inch Pieces |
| 1 |
tb |
Unbleached Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
ts |
Fat; Or Vegetable Oil |
| 3/4 |
c |
;Boiling Water |
| 2 |
md |
White Potatoes; Pared And Halved |
| 3 |
sm |
Onions |
| 2 |
md |
Carrots, Pared And Quartered |
INSTRUCTIONS
Dredge the meat with the combined flour, salt and pepper, then brown well
on all sides in the fat in a deep skillet or Dutch oven. Add the water,
cover, simmer over low heat for 2 hours. Add the vegetables and cook,
covered, 20 minutes or until both the meat and vegetables are tender.
Remove to a heated platter, thicken the gravy, if necessary, using 1 tbs of
flour blended with 1 1/2 tb of water for each cup of gravy.
NOTE: Add more water, if necessary, when the vegetables are added.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“WARNING: Exposure to the Son may prevent burning.”