The church is not perfect, but woe to the man who finds pleasure in pointing out her imperfections! Christ loved his church, and let us do the same. I have no doubt that the Lord can see more fault in his church than I can; and I have equal confidence that he sees no fault at all. Because he covers her faults with his own love-that love which covers a multitude of sins; and he removes all her defilement with that precious blood which washes away all the transgressions of his people.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish	Jewish, Beef	6	Servings

INGREDIENTS

2		Onions
3		Cloves Garlic; minced
2	cn	Beef bouillon
2	cn	Water; (use the soup can)
2		Bay leaves
2	tb	Lemon juice
1	tb	Brown sugar
2	tb	Ketchup

INSTRUCTIONS

FREY FBBJ73C
1. Trim the fat from the meat 2. Brown the meat in just enough oil to keep
it from sticking to the dutch oven 3. Remove the meat and brown the onion
and garlic 4. Drain the oil keeping the onion and garlic in the pan 5. Add
the browned meat; soup, water and bay leaves (you need enough liquid to
cover the meat during the long cooking time) COOK FOR 1 HOUR 6. Add lemon
and sugar and simmer another 1 hour 7. Add ketchup and raisins and cook 1/2
~ 1 hour Now, what I do is 1 hour before it's finished cooking ( when I add
the ketchup) I also add fresh mushrooms, carrots, potatoes, and green beans
~- or any combination! The potatoes are a must -- they taste sooooo good
cooked in this "gravy". Slice the meat thin and serve it with the "gravy"
which is thin, but delicious. I also make Kasha with this meal. The best
part is that there're always leftovers!! Enjoy!! Linda/Tampa Formatted by
Elaine Radis; BGMB90B
Posted to JEWISH-FOOD digest V97 #329 by Nancy Berry <nlberry@prodigy.net>
on Dec 19, 1997

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