| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
Italian |
Beef, Fruits, Harned 1994, Italian, Stews |
1 |
Batch |
INGREDIENTS
| 3 |
lb |
Stew beef, cut in 1/2" cubes |
| 2 |
|
Onions, chopped |
|
|
Cooking oil |
| 1/2 |
c |
Raisins |
| 1/4 |
t |
Each cloves and cinnamon |
| 1/4 |
t |
Each nutmeg, mace and pepper |
| 1 |
T |
White vinegar, or to taste |
|
|
Salt, to taste |
INSTRUCTIONS
Brown the beef in a skillet in a small quantity of oil. Place browned
beef and its juices in a stewpot. Add more oil (if necessary) to the
skillet; saute onions until tender and translucent. Add onions to
stewpot. Add raisins and spices to the meat mixture, along with a
small quantity of water (approximately 1/2 cup). There should be just
enough water to prevent scorching and to help form the gravy. Bring
stew to a boil and reduce immediately to a simmer. Simmer, covered,
until meat is tender (about 1-1/2 to 2 hours). Stir occasionally. Add
water as necessary. When beef is cooked, add vinegar and salt. Cook a
few minutes more. Carroll-Mann wrote: "This is a recipe I adapted from
a 16th century translation of a medieval Italian cookbook. The recipe
is called "Pie in a Pipkin" which means (crustless) meat pie in a
stewpot. It has a nice thick gravy and a sweet/tart flavor." From:
Robin Carroll-Mann in rec.food.cooking. Electronic format by Cathy
Harned. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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