Prune and potato tzimmes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Patricia Dwigans Fwds07a | ||
| ½ | pounds | Meat flanken or chuck |
| 1 | Onion | |
| 4 | mediums | White potatoes |
| 1 | small | Sweet potato |
| ½ | cup | Brown sugar |
| ½ | pounds | Prunes |
| 2 | teaspoons | Salt |
| 1½ | tablespoon | Flour |
Directions
Place meat and onion sliced at bottom of pot with water to cover. Simmer for ½ hour. Add vegetables, fruit and seasonings and cook on a low flame for 1 hour longer. When ingredients are tender, make a mixture of the flour and a little water and add to the stew to thicken. Use judgment as to amount of flour necessary to make a thick gravy. The Tzimmes should be thick and not soupy. This recipe is good served with chicken or other fowl, and should be served as a side dish as it is to rich to eat as a main course.
Posted to MM-Recipes Digest V4 #10 by stalkofs@... on Mar 29, 1999