Gedempte flaish
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| pounds | Chuck or brisket | |
| 2 | tablespoons | Fat |
| 3 | Onions -- diced | |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Garlic powder |
| 1 | Bay leaf | |
| 1½ | cup | Boiling water |
| 1 | tablespoon | Browned flour -- * see note |
Directions
* Note: Spread one cup of sifted flour in a shallow pan; cook over low heat, stirring almost constantly. Cool and store in a covered jar. Use for thickening gravies -- it gives a much nicer color than plain flour. Place the meat and fat in a heavy s Cover and brown over medium heat until browned on all sides. Add the onions and continue browning. Add the salt, pepper, paprika, garlic powder, bay leaf and water. Cover and cook over low heat 2 hours or until meat is tender.
Mix the flour with a little water and stir into the gravy. Cook 10 minutes. Remove bay leaf. Serves 8. Recipe Source: THE ART OF JE Recipe By : Jennie Grossinger - "The Art Of Jewish