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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 2 |
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FOR the first time in 23 years, I'm again cooking for two. It's quite an adjustment, but I'm getting adept at making the changes. But my husband and I enjoy this delicious dishwith meat, potatoes and vegetables, it's a meal in itself. Eva Knight Nashua, New Hampshire Ingredients:
1/2 pound boneless beef chuck roast |
3/4 cup water |
1 small apple, thinly sliced |
1 small onion, thinly sliced |
1/4 teaspoon salt, optional |
1/4 teaspoon pepper |
4 small new potatoes, halved |
2 cabbage wedges (about 2 inches thick) |
1 can (14-1/2 ounces) stewed tomatoes |
1-1/2 teaspoons cornstarch |
1-1/2 teaspoons water |
Directions:
1. Trim fat from meat and cut into 1-in. cubes; brown in a skillet coated with cooking spray. Add water, apple, onion, salt if desired and pepper. Cover and simmer for 1-1/4 hours.
2. Add potatoes and cabbage; cover and simmer for 35 minutes or until vegetables are tender. Stir in tomatoes; cover and simmer for 10 minutes. Blend cornstarch and water; stir into skillet. Bring to a boil; cook and stir for 2 minutes. Yield: 2 servings.
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