| 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 |
md |
Onions; chopped |
|
|
Cooking oil |
| 1/2 |
c |
Raisins |
| 1/4 |
ts |
Each cloves and cinnamon |
| 1/4 |
ts |
Each nutmeg, mace and pepper |
| 1 |
tb |
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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