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Title: Tayleea Cheecha (Romulan Beef and Fruit Stew)
Categories: Beef Soup
Yield: 6 Servings

1 1/2tbCooking oil
1 1/2lbStew beef
1cApple cider
1 Onion; cut into chunks
1/4cRaisin; or 8 pitted prunes
1cnMushrooms (4 oz); undrained
16 Dried apricot halves
1tsSalt
1/8tsFreshly ground black pepper
1 Slice of lemon
2tbCornstarch
2tbWater

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.

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