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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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From Note: Aug. 17th, 2011 - We loved this dish. With the 2- 2 1/2 hours of cooking the meat is very tender and the gravy this makes is so delicious, used a slice of bread to soak up the extra gravy on plate. Ingredients:
1 1/2 lbs chuck roast (stewing steak) |
2 tablespoons shortening |
1 small onion |
1/4 cup all-purpose flour |
1 tablespoon tomato paste |
1 tablespoon worcestershire sauce |
1 tablespoon prepared mustard |
1 tablespoon honey |
1 tablespoon vinegar |
1 3/4 cups water (about) |
1 beef bouillon cube, crumbled (stock cube) |
salt and pepper |
Directions:
1. Cut chuck steak into 1 inches cubes.
2. In a saucepan melt shortening, add the onions and meat and brown for 5 minutes, stirring frequently.
3. Add the flour and mix well. Add the rest of the ingredients and bring to the boil, stirring constantly.
4. Reduce the heat cover with a lid. Simmer very gently, stirring occasionally, for 2 - 2 1/2 hours or until the meat is tender.
5. Season to taste. Turn into a warm casserole and serve immediately.
6. It suggests to serve this with either plain boiled or creamed potatoes and buttered cabbage or spring greens.
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