Ingredient:
- 3 1/2 qt. water
- 1 lb. soup meat and bone
- 2 bay leaves
- 1 lg. onion, sliced
- 3 lg. carrots, diced
- 2 tsp. salt
- 1 c. celery and some leaves
- 1 sm. heat cabbage shredded
- 1/4 c. rice
- 2 lg. potatoes, sliced
- 1 c. cream
Direction:
Boil soup meat and bone for 2 hours onion and bay leaves add vegetables and tomatoes. Simmer about 1 hour. Add cream when you are ready to eat. May add 1/4 cup barley if desired. |
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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