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<DIV>3 large onions, sliced</DIV>
<DIV>3 tablespoons drippings</DIV>
<DIV>2 pounds beef (neck or shank), cut into chunks</DIV>
<DIV>3 tablespoons flour</DIV>
<DIV>2 teaspoons salt</DIV>
<DIV>1/4 teaspoon black pepper</DIV>
<DIV>1/4 teaspoon thyme leaves</DIV>
<DIV>1 cup apple cider</DIV>
<DIV>1 tablespoon ketchup</DIV>
<DIV>3 large potatoes, peeled</DIV>
<DIV>4 medium carrots, peeled</DIV>
<DIV> </DIV>
<DIV>Brown the onions in hot drippings; push aside and brown the meat. </DIV>
<DIV>In a bowl combine the flour, salt, pepper and thyme; add the mixture slowly to the meat. </DIV>
<DIV>Stir in in the cider and ketchup. </DIV>
<DIV>Cover and cook slowly until the meat is almost tender, approximately 2 hours. </DIV>
<DIV>Cut the potatoes and carrots into quarters; add to the meat; simmer for an additional 30 minutes. </DIV>
<DIV>Remove the meat and vegetables to a warm serving platter, and thicken drippings for gravy. </DIV>
<DIV>Serves: 6.</DIV>
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