|
| Home
-> [Beef, Entrees, Soups & Stews] -> [Tayleea cheecha (romulan beef and fruit stew) Recipe] |
| |
| |
Tayleea cheecha (romulan beef and fruit stew)
|
| Artist: |
_ |
| Categories: |
Beef, Entrees, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1 1/2
| tbsp | Cooking oil | | 1 1/2
| lbs | Stew beef | | 1
| cup | Apple cider | | 1
| | Onion, cut into chunks | | 1/4
| cup | Raisin, or 8 pitted prunes | | 1
| can | Mushrooms (4 oz), undrained | | 16
| | Dried apricot halves | | 1
| tsp | Salt | | 1/8
| tsp | Freshly ground black pepper | | 1
| | Slice of lemon | | 2
| tbsp | Cornstarch | | 2
| tbsp | Water |
|
Procedures:
| 1 | Heat the oil in the pan and brown the beef chunks all over. | | 2 | Add the cider and reduce the heat until the contents of the pan are just simmering. | | 3 | Add everthing else except the cornstarch and the water. | | 4 | Simmer for about 2 hours, or until the meat is quite tender. | | 5 | Then mix the cornstarch in the water and add it to the meat mixture. | | 6 | Cook for a few more minutes until the sauce is thickened. | | 7 | Serve with either hot buttered rice or boiled potatoes with parsley and brown butter. |
|
|
|
| |
| |
| |
|
|
|
|
|
|