Ingredient:
- 1 qt. vinegar
1/4 c. salt
1/2 c. sugar
1 1/3 c. water
Direction:
Wash 100 (3"-4") pickles. Cut off ends and put in crock. Put in 1/2 pound salt and water to cover. Add couple of bay leaves, raw carrots, onion and dill. Let stand 24 hours; drain. Bring the above ingredients to a boil. Let stand 10 minutes. Pour over drained pickles. Let stand for 4 days. |
Ingredient:
- 4 lbs. beef round steak, cut in 1 inch
cubes
- 4 c. sliced carrots
- 2 c. sliced celery
- 4 med. onions, sliced
- 2 (5 oz.) cans water chestnuts,
drained and sliced
- 2 (6 oz.) cans sliced mushrooms,
drained
- 1/4 c. plus 2 tbsp. flour
- 2 tbsp. sugar
- 2 tbsp. salt
- 2 (16 oz.) cans tomatoes
- 2 c. Burgundy
Direction:
In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.
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