| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
La times, Latimes1 |
6 |
servings |
INGREDIENTS
| 1 3/4 |
lb |
Beef stew meat |
| 1 |
|
Onion; chopped |
| 1/4 |
ts |
Paprika |
| 1 |
|
Bay leaf |
|
|
Salt and black pepper |
|
|
Water |
| 1 |
cn |
Tomatoes -; (8 oz) |
| 1/2 |
c |
Tomato puree |
| 2 |
c |
Beef stock |
| 1/4 |
c |
Cornstarch |
| 1 |
lb |
Carrots; cut 1 1/2" chunks |
| 1 3/4 |
lb |
Boiling potatoes; peeled, and |
|
|
Cut 1 1/2" chunks |
| 1 |
|
Onion; quartered |
| 3/4 |
lb |
Celery; cut 1 1/2" slices |
| 1/2 |
c |
Frozen thawed peas |
INSTRUCTIONS
Place stew meat, chopped onion, paprika, bay leaf, salt and
blackpepper to taste in roasting pan. Add 1/2 cup water and mix well.
Roast at 400 degrees 1 hour until meat is browned. Add tomatoes,
tomato puree and beef stock to meat mixture and mix thoroughly. Bake
1 1/2 hours longer. Dissolve cornstarch in 1/4 cup water. Add
cornstarch mixture to meat mixture. Mix with wooden spoon and bake 30
minutes longer, stirring occasionally. While meat cooks, place
carrots and potatoes in steamer rack and steam 20 to 30 minutes.
Remove vegetables to platter but do not pour off vegetable juices.
Place celery and quartered onion in steamer rack and steam until
done, 10 to 15 minutes. Remove vegetables, but do not pour off
juices. Add peas to vegetable water and blanch 3 minutes. Drain. When
meat is done, add peas, hot steamed vegetables with juices to meat
and gravy mixture. Mix thoroughly with wooden spoon. Garnish with
peas. Yields 6 servings.
Each serving: 350 calories; 482 mg sodium; 59 mg cholesterol; 5 grams
fat; 48 grams carbohydrates; 28 grams protein; 2.73 grams fiber
Recipe Source: Los Angeles Times - 11-11-1998 Recipe from Clifton's
Cafeteria, Los Angeles, CA
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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