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German stew
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| Artist: |
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| Categories: |
Creole & Cajun, Entrees, German, Meats, Soups & Stews, Southern, Western European |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Salad oil | | 1
| | Clove garlic, crushed | | 8 1/2
| cup | Beef broth or water | | 1/2
| cup | White vinegar | | 2
| tsp | Salt | | 1 1/2
| lbs | Potatoes, peeled, cut in>> | | | Large chunks (4 cups). | | 1
| cup | Sliced onion | | 3
| lbs | Stew beef, cut 1" cubes | | 1
| tbsp | Sugar | | 1
| | Bay leaf | | 2
| cup | Carrots, sliced | | 1
| tsp | Dill weed, crushed | | 1/4
| cup | Water | | 1
| tbsp | Flour |
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Procedures:
| 1 | Heat oil in lage saucepan. | | 2 | Add onion and garlic, saute until tender, about 5 minutes. | | 3 | Remove with slotted spoon. | | 4 | Add beef, saute until browned on all sides. | | 5 | Return onion to pot . | | 6 | Stir in broth, vinegar, sugar, salt and bay leaf. | | 7 | Bring to a boil. | | 8 | Reduce heat and simmer covered about 1 ˝hrs. | | 9 | Until tender. | | 10 | Add potatoes, carrots and dill. | | 11 | Simmer covered until meat and vegetables are tender, about 20 minutes. | | 12 | Refrigerate overnight. | | 13 | Remove layer of fat. | | 14 | Simmer, stirring frequently, until heated through. | | 15 | Mix flour and ?cup water. | | 16 | Stir in stew, mix well. | | 17 | Cook and stir about 2 minutes until thickened. | | 18 | A.o.--new iberia, la |
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