| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Corn oil |
| 2 | lb | Lamb stew meat; cut in 2" cubes |
| 1 | Beef bouillon cube | |
| 2 | ts | Salt |
| 1 | Bay leaf | |
| 1/4 | ts | Crushed thyme |
| 4 1/2 | c | Water |
| 6 | Carrots | |
| 12 | sm | White onions |
| 1/4 | c | Argo-Kingsford Corn Starch |
INSTRUCTIONS
(a 1930 classic from Argo-Kingsford Corn Starch package) In skillet, heat oil over medium heat. Add beef; brown on all sides. Add next 4 ingredients & 4C water. Cover & bring to boil. Reduce heat & simmer 1-1/2 hours. Add carrots & onions. Simmer 1/2 hour or til tender. Mix corn starch and 1/2C water. Stir into beef mix. Bring to boil, stirring constantly; boil 1 min. Makes 6 servings. Posted to KitMailbox Digest by "Dan/Trina D." <itisme@swbell.net> on Sep 13, 1997
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