| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Corn oil |
| 1 1/2 |
lb |
Lean stewing beef, cut in 1-inch cubes |
| 2 |
c |
Water |
| 1 |
|
(6 oz).can tomato paste |
| 3 |
tb |
Cider vinegar |
| 1 |
ts |
Salt |
| 1 |
|
Cinnamon (4-inch) stick, broken in 3 pieces |
| 4 |
|
Whole cloves |
| 1 |
lb |
Small white onions, peeled |
| 2 |
c |
Sliced celery |
|
|
Hot cooked rice |
INSTRUCTIONS
Source: Jewish Western Bulletin, Aug. 23, l974
Heat corn oil in heavy deep saucepan or Dutch oven over medium heat. Add
meat, brown on all sides, turning frequently. Mix together water, tomato
paste, vinegar salt and pepper, in small pan. Bring to boil; add to meat.
Add cinnamon. Stick cloves into 1 onion and add. Cover, reduce heat and
simmer about 1 hour or until meat is almost tender. Add remaining onions
and celery, simmer about 30 minutes more, until meat and onions are tender.
Remove clove studded onion and cinnamon pieces. Serve over hot rice..
Posted to JEWISH-FOOD digest V97 #094 by alotzkar@direct.ca (Al) on Mar 23,
1997
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