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Brown Beef Stew I
Pennsylvania Dutch Cooking from AlansKitchen.comMakes 8 servings

Ingredients:

  • 1/2 - teaspoon salt

  • 1/4 - teaspoon pepper

  • 1/8 - teaspoon cloves

  • 1/8 - teaspoon nutmeg

  • 1 - Tablespoon flour

  • 1 - pound pork, cut in small pieces

  • 4 or 5 - pounds beef roast

  • 4 - onions, sliced

  • 1 - lemon, sliced

  • 2 - carrots, sliced

  • 1 - bay leaf

  • 1 - crust bread loaf, chopped

  • 2 - cups red wine vinegar

  • 2 - cups water

  • 1 - Tablespoon all-purpose flour

  • 1/2 - cup sour cream

Directions:

  1. In a mixing bowl, combine the salt, pepper, cloves, nutmeg, and flour.

  2. Roll the pork pieces in the flour mixture.

  3. With a sharp knife, cut deep gashes in the roast and put pieces of pork.

  4. Line a large pan with any remaining pork pieces. 

  5. Add to the pan lemon, onion, carrots and bay leaf.

  6. Place the roast on top and cover the top of the roast with the crust bread.

  7. Pour in the vinegar and water.

  8. Heat pan to low heat, cover pan, and simmer for 3 hours or until meat is tender.

  9. Remove roast and place in warming oven.

  10. Rub the crust through a sieve, skim the fat from the liquid, and pour through the sieve.

  11. Return sieved liquid back into the pan.

  12. Thicken with flour and simmer 10 minutes.

  13. Add the sour cream, pour over roast, and serve.


 

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