| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
All newly t, Soups & ste |
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef flank steak; trimmed and cubed |
| 1 |
qt |
Boiling water |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
Worcestershire sauce |
| 1 |
|
Clove garlic; minced |
| 1 |
lg |
Onion; sliced |
| 2 |
|
Bay leaves |
| 1/2 |
ts |
Paprika |
| 1 |
ds |
Ground allspice or cloves |
| 1 |
ts |
Sugar |
| 2 |
lg |
Potatoes |
| 6 |
|
Carrots |
| 1 |
lb |
Small white onions |
| 3 |
tb |
Flour |
| 1/2 |
c |
Cold water |
INSTRUCTIONS
Coat a Dutch oven with nonstick cooking spray; brown meat. Add boiling
water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves,
paprika, spice and sugar. Cover; simmer for 2 hours, adding more water if
necessary. Cut potatoes in 2 inch chunks and carrots into 1 inch diagonal
slices; peel onions. Add onions; cook 10 minutes. Add carrots; cook 10
minutes. Add potatoes; cook until tender. Remove meat and vegetables to
heat proof casserole; keep hot in oven while thickening stew liquid with
flour and water mixture. Bring to boil. Pour hot gravy over meat and
vegetables. Yield 10 servings.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #684 by L979@aol.com
on Jul 21, 1997
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