Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Stew beef |
| 1 pounds | Boneless pork |
| 1 pounds | Boneless chicken breasts |
| ½ cup | Flour |
| ½ teaspoon | Basil |
| ½ teaspoon | Parsley |
| ½ teaspoon | Dill |
| 1 \N | Egg |
| ½ cup | Milk |
| \N \N | Flour to dredge |
Mix the egg and milk together and set aside. Preheat oven to 300-325F.
Prepare the meat as if it were a shish-ka-bob; that is, alternate the meats and place on a 10" skewer. Dredge the meat in the egg/milk mixture, then the flour, and put into a non-stick baking dish.
Sprinkle the spices ontop. (You might want to coat the dish with a non-stick spray first).
Bake at 300-325 degrees (a slow oven) for about 2½ - 3 hours, or until the meat is browned on all sides and very tender. If you wish, serve this with gravy. It is very filling and very good.