| 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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