Yield: 1 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Corn oil |
2 pounds | Lamb stew meat; cut in 2\" cubes |
1 \N | Beef bouillon cube |
2 teaspoons | Salt |
1 \N | Bay leaf |
¼ teaspoon | Crushed thyme |
4½ cup | Water |
6 \N | Carrots |
12 smalls | White onions |
¼ cup | Argo-Kingsford Corn Starch |
(a 1930 classic from Argo-Kingsford Corn Starch package) In skillet, heat oil over medium heat. Add beef; brown on all sides. Add next 4 ingredients & 4C water. Cover & bring to boil. Reduce heat & simmer 1-½ hours. Add carrots & onions. Simmer ½ hour or til tender. Mix corn starch and 1/2C water. Stir into beef mix. Bring to boil, stirring constantly; boil 1 min. Makes 6 servings.
Posted to KitMailbox Digest by "Dan/Trina D." <itisme@...> on Sep 13, 1997