Title: Tayleea Cheecha (Romulan Beef and Fruit Stew)
Categories: Beef Soup
Yield: 6 Servings
| 1 1/2 | tb | Cooking oil |
| 1 1/2 | lb | Stew beef |
| 1 | c | Apple cider |
| 1 | | Onion; cut into chunks |
| 1/4 | c | Raisin; or 8 pitted prunes |
| 1 | cn | Mushrooms (4 oz); undrained |
| 16 | | Dried apricot halves |
| 1 | ts | Salt |
| 1/8 | ts | Freshly ground black pepper |
| 1 | | Slice of lemon |
| 2 | tb | Cornstarch |
| 2 | tb | Water |
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.