Tayleea Cheecha (Romulan Beef & Fruit Stew)
Yield
6 servingsPrep
15 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons | vegetable oil |
|
| 1 ½ | pounds | stewing beef |
|
| 1 | cup | apple cider |
*
|
| 1 | each |
onions
cut into chunks |
|
| ¼ | cup |
raisins, seedless
or 8 each prunes, pitted |
|
| 4 | ounces |
mushrooms, canned
undrained |
|
| 16 | each |
apricots, dried
dried |
*
|
| 1 | teaspoon | salt |
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 1 | slice | lemon |
*
|
| 2 | tablespoons | cornstarch |
|
| 2 | tablespoons | water |
|
Trans-fat Free, Low Carb
Directions
Heat the oil in the pan and brown the beef chunks all over.
Add the cider and reduce the heat until the contents of the pan are just simmering.
Add everthing else except the cornstarch and the water.
Simmer for about 2 hours, or until the meat is quite tender.
Then mix the cornstarch in the water and add it to the meat mixture.
Cook for a few more minutes until the sauce is thickened.
Serve with either hot buttered rice or boiled potatoes with parsley and brown butter.
Comments
