| 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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