Sweet and sour stew
1 - 2 folks
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | All-purpose flour; |
| 1 | teaspoon | Salt; |
| 1 | dash | Pepper; |
| 1 | pounds | Lamb stew meat boneless lean cut 1\" cube -=OR=- |
| 1 | pounds | Beef chuck; |
| 1 | pounds | Butter -=OR=- |
| 1 | pounds | Margarine; |
| ¼ | cup | Catup; |
| 2 | tablespoons | Brown sugar; packed |
| 2 | tablespoons | Wine vinegar; |
| 1½ | teaspoon | Worcestershire; |
| ½ | cup | Water; |
| 6 | smalls | Onions; white boiling peeled |
| 2 | larges | Carrots; cut in 1\" chunks |
| Chopped parsley; | ||
Directions
Combine flour, 1-½ ts of the salt, and pepper. Dredge meat pieces in flour mixture, shaking off excess. In a deep 3 to 4 quart pan, melt butter over medium-heat; add meat and brown well on all sides.
Drain off and discard excess fat. Combine catsup, brown sugar, vinegar, water Worcestershire, and remaining ½ teaspoon salt; add to meat. Add onions and simmer, covered for 1 hour and 15 minutes, stirring once or twice. Add carrots and cook for about 40 minutes longer or until meat and vegetables are fork tender. Sprinkle with parsley. Source: Sunset, Cooking For Two or Just for you. Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 02-06-95