Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Stew meat |
| 3 larges | Carrots |
| 2 tablespoons | Flour |
| 1 tablespoon | Cooking oil |
| ½ teaspoon | Salt |
| ⅓ teaspoon | Pepper |
| ⅛ teaspoon | Garlic powder |
| 1 cup | Beef broth (boulion) |
| 6 larges | Potatoes, peeled |
| 1 small | Can milk (evaporated) |
| 2 tablespoons | Butter |
In a large heavy skillet heat oil. Mix flour, salt, pepper, garlic powder together and coat each piece of stew meat. Reserve the left over flour. Brown meat in skillet then lower heat and simmer with the cup of beef broth until the meat is tender. Appox. 30 minutes. Add the carrots (chopped in 1 inch pieces) and simmer until carrots are tender. Add reserve flour mixture to thicken gravy. You can add more hot water if too thick.
Boil the potatoes until tender, drain and mash with the canned milk and butter. Salt and pepper to taste. From Dottie Theriault's Private Collection.
Serve mashed potatoes with the carrot meat gravy spooned over the top. A delicious and quick, stick to your ribs supper. Add a tossed salad and you have a meal in minutes.
Submitted By DOTTIE THERIAULT On 12-17-95