| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
South African |
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 |
lb |
Sirloin tip roast; cut in 1 inch cubes |
| 2 |
|
Onions; chopped |
| 2 |
qt |
Beef stock |
| 3 |
lg |
Potatoes; peeled and sliced |
|
|
Salt to taste |
| 1 |
tb |
Curry powder |
| 2 |
|
Bay leaves |
| 1 |
tb |
Vinegar |
| 1 |
ts |
Zatarain's Creole Seasoning |
INSTRUCTIONS
Melt butter and brown beef and onions. Add beef stock, salt, curry powder
and=0Abay leaves. Bring to a boil and cook over low heat for about 45
minutes. Add=0Apotatoes and vinegar. Reduce to a simmer and cook until beef
and potatoes are=0Atender. Remove bay leaves and serve. (Better if you
refrigerate overnight and=0Areheat the next day)
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Mar 03,
1998
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