| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Meat |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Top round beef; 1-inch cubes |
| 4 |
c |
Boiling water |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Worcestershire sauce |
| 1/4 |
ts |
Garlic salt |
| 1 |
|
Sliced onion |
| 2 |
|
Bay leaves |
| 1 |
tb |
Salt |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Allspice |
| 6 |
|
Sliced carrots |
| 4 |
c |
Quartered potatoes |
INSTRUCTIONS
Brown meat on all sides in hot greased Dutch oven. Add seasonings, onions &
water. Cover & simmer 2 hours, stirring occasionally. Remove bay leaves.
Add carrots & potatoes. Thicken juice by adding mixture of 1/2 cup water &
1/4 cup flour. Cook 5-10 minutes more & allow to thicken, stirring
occasionally. Do not put peas or green beans in stew. This changes it to a
Mulligan, and that's something else again.
1LT ELDRIDGE L. LEE
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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