Beef and apricot stew

Yield: 1 Servings

Measure Ingredient
1 cup Dried apricots
3 pounds Flank steak; trimmed, cubed
3 tablespoons Oil or shortening
1 \N 1/2 cups hot water (up to 1)
1 cup Diced celery
1 teaspoon Each: salt; ground pepper
1 tablespoon Minced onion
\N \N Zest from 1 lemon
¼ cup Each: flour; water
\N \N Hot cooked rice

Preparation time: 20 minutes Cooking time: 2½ hours Yield: 8 servings This subtly sweet stew comes from "Modern Meat Lore," one of the pamphlets the Tribune published under the pen name of Mary Meade, the "cooking editor" at the newspaper. Flank steak isn't the economical cut it was in 1939; feel free to substitute other cuts suitable for stewing, such as chuck.

1. Place apricots in a small bowl and cover with hot water; let soak until plump, about 20 minutes. Drain and reserve.

2. Heat oil or shortening in a large Dutch oven over medium heat. Brown meat, in batches if necessary to prevent crowding. Reduce heat to low.

Return all meat and any accumulated juices to pan. Add hot water; simmer, covered, about 2 hours.

3. Stir in apricots, celery, salt, pepper, onion and lemon zest; simmer, covered, until meat is tender, about 30 minutes. Mix flour with water until smooth; add to stew mixture. Cook, stirring constantly, until stew thickens, about 5 minutes. Serve over rice. Note: We added 2 teaspoons fresh thyme along with the other seasonings.

Nutrition information per serving (without rice): Calories ....... 495 Fat ............ 27 g Cholesterol .. 120 mg Sodium ...... 310 mg Carbohydrates .. 22 g Protein ........ 49 g

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@...

on Nov 10, 1997

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