Category : Beef
Author : TUFO
Hits : 4269
Rating :
Date : 23/08/2002
2 lb Stewing beef 2 lg Onions; chopped fine 1 tb Brown sugar 2 tb Corn oil 2 ts Pepper 1 ts Salt; (optional) 1/2 lb Carrots; chopped water or stock to cover
Cut the meat into 1/2 in. cubes. Brown in hot oil both sides. Then add the onions and sugar. Cook until the onions are brown and tender. Then barely cover the meat with water or stock; add the spices. Add carrots and simmer until tender (about 2 hours).For added flavor; I have added 1/3 cup of red wine.THE CRUST: Boil 5 or 6 large potatoes until tender, then strain and return to the pan. Mash over a gentle heat with a generous tbsp. of parave margarine or chicken fat. Add salt and pepper to taste. Nondairy, kosher for Passover, creamer can be added for creaminess. Remove from heat and add 2 well-beaten eggs and a tea. of chopped parsley. Use this mixture to line the bottom and sides of a deep casserole, previously well-greased.Pour in the hot stew and smooth the remaining potato mixture on the top. Brush with a little egg. Put in quick oven, 400 degrees for 15-20 minutes or until a rich brown. Serves 6 generously.
Coconut Cracking
To crack coconuts, pierce one or two of the eyes and drain the milk. Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
Read More
Tip/Trivia of the Day Archive
Turkey And Cranberry Sandwich
Category:SandwichesHits:39101
Rating: