- 2 tablespoons [30 g] shortening
- 2 pounds [1 kg] beef cubes
- 2 cups [500 mL] boiling water
- 1 teaspoon [5 mL] Worcestershire sauce
- 1 medium size onion, diced
- 1 or 2 bay leaves
- 1 tablespoon [15 mL] salt
- 1 teaspoon [5 g] sugar
- 1/4 teaspoon [1 mL] pepper
- 1/2 teaspoon [2.5 mL] paprika
- 6 carrots, peeled and sliced
- 4 potatoes, peeled and cubed
- 1 pound [454 g] tiny white onions
Sauce
- 1 3/4 cups [440 mL] cooking liquid
- 1/4 cup [60 mL] cold water
- 2 tablespoons [17.5 g] all purpose flour
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- Melt shortening into a heavy bottom casserole; brown beef cubes turning often.
- Pour in boiling water then mix in Worcestershire sauce, onion dices, bay leaf or leaves, salt, sugar, pepper and paprika.
- Cover and leave to simmer for 30 minutes mixing every once in a while.
- Throw away bay leaves.
- Add carrot slices, potato cubes and tiny white onions.
- Cover and leave to simmer for 30 to 45 minutes, until vegetables are tender.
- Pour cooking liquid into a large measuring cup; leave to set then remove grease on top of cooking liquid.
- Measure 1 3/4 cups [440 mL] cooking liquid and pour it back into casserole.
- Mix together sauce cold water and flour until well combined.
- Slowly pour into cooking liquid.
- Heat, striring, until it sauce just starts to boil.
- Leave to simmer for 3 minutes, stirring, before serving.
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