Yield: 8 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Flour |
1 teaspoon | Salt |
½ teaspoon | Celery salt |
¼ teaspoon | Garlic salt |
½ teaspoon | Ground ginger |
3 pounds | Chuck roast; cubed |
2 tablespoons | Bacon fat or shortening |
1 can | (1-lb) tomatoes |
3 mediums | Onions; sliced |
⅓ cup | Red wine vinegar |
½ cup | Molasses (up to) |
8 \N | Carrots cut in 1-inch pieces diagonally |
½ cup | Raisins |
\N \N | Hot cooked rice |
Combine first 6 ingredients & sprinkle on beef cubes. Brown in hot fat in large, heavy skillet. Add next 4 ingredients & ½ cup water. Bring to boil, cover & simmer 2 hours. Add carrots & raisins & simmer 30 minutes longer or until carrots are tender. Serve with rice, corn bread & green salad, if desired. Makes 8-10 servings.
MRS LLOYD (ALVERTA) WILLIAMS
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .