| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Soup |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Fat |
| 2 |
lb |
Beef chuck; cubed |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Clove garlic |
| 4 |
c |
Boiling water |
| 1 |
tb |
Salt |
| 1 |
tb |
Lemon juice |
| 6 |
|
Carrots; quartered |
| 1 |
lb |
Pearl onions |
| 3 |
md |
Potatoes; cubed |
| 1 |
ts |
Sugar |
| 1 |
ts |
Worcestershire |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Paprika |
| 2 |
|
Bay leaves |
| 1 |
ds |
Allspice or cloves |
INSTRUCTIONS
Heat fat in dutch oven, slowly turning to brown evenly. Add onion, garlic,
salt, lemon juice, sugar, Worcestershire, pepper, paprika, bay leaves,
spices and boiling water, cover and simmer 2 hours. Stir occasionally to
prevent sticking. Add vegetables when meat is almost done; simmer 30
minutes or until vegetables are tender. Discard bay leaves and garlic
clove. (To find easily, slip a toothpick through the garlic clove and bay
leaves.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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