Text 18411, 68 rader
Skriven 2011-11-29 04:47:00 av Dave Drum (1:124/311)
Ärende: BH&G 098
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yankee Doodle Stew w/Vegetables
 Categories: Beef, Stews, Citrus, Wine, Vegetables
      Yield: 7 servings
 
    1/4 c  All-purpose flour
      2 lb Boneless chuck; in 1" pcs
      3 tb Cooking oil
      4 c  Water
    1/2 c  Chopped onion
      1 cl Garlic; minced
      2    California bay leaves
      1 ts Sugar
      1 ts Lemon juice
      1 ts Worcestershire sauce
    1/2 ts Salt
    1/2 ts Pepper
    1/2 ts Paprika
        ds Ground allspice
      6    Tiny new potatoes; halved
      6 md Carrots; quartered
      1 lb Boiling onions *
      1 tb All-purpose flour
      2 tb Cold water
    1/4 c  Dry sherry
           Snipped parsley (opt)
 
  Place the 1/4 cup flour in a plastic bag. Add the meat
  pieces, a few at a time, shaking to coat. In a 4 quart Dutch
  Oven brown meat, one-third at a time, in hot oil. Drain
  well. Return all the meat to the Dutch oven. Add the 4 cups
  water, the chopped onion, garlic, and bay leaves to meat.
  Stir in the sugar, lemon juice, Worcestershie sauce, salt,
  pepper, paprika, and allspice. Bring to boiling; reduce
  heat. Simmer, covered, about 1-1/2 hours or until meat is
  nearly tender.
  
  Add the potatoes, carrots, and the boiling onions. Return
  to boiling; reduce heat. Simmer, covered, for 20 to 30
  minutes more or until vegetables are tender. Discard bay
  leaves. Remove meat and vegetables to a serving dish. Cover
  and keep warm.
  
  For gravy, in a small mixing bowl stir the 1 tablespoon
  flour into the 2 tablespoons cold water until smooth. Stir
  into the mixture in Dutch oven. Cook and stir until
  thickened and bubbly. Cook and stir for 1 minute more. If
  desired, stir in sherry. Pour gravy over meat and
  vegetables. If desired, sprinkle with snipped parsley.
  
  Makes 6 to 8 main-dish servings.
  
  * Note: To make peeling the onions easier, place them in
  boiling water for 3 minutes; drain. Trim off root ends and
  gently press the onions to slip the skins off.
  
  Better Homes & Gardens | January 2010
  
  MM Format by Dave Drum - 13 January 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... What if this weren't a hypothetical question? Dave Drum, The Dim View
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