Favorite Meat Casserole Recipe
Ingredients
| 2 pounds boneless beef stew meat, cut in about 1 1/2 inch cubes | ||
| About 16 onions (same size as meat pieces) | ||
| Whole Cloves | 4 | |
| Sugar | 2 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| 1/2 teaspoon brown bottled gravy sauce | ||
| Red wine vinegar | 1 Tablespoon | |
| Bay Leaf | 1 | |
| Thyme | 1/8 Teaspoon | |
| 2 tablespoons flour blended with 2 tablespoons water | ||
Directions
In a greased' 2-quart casserole, alternate the meat pieces and onions (if larger onions are used, cut into halves or quarters—you should have about same number as meat pieces).
Stick cloves into onions.
In a frying pan, heat the sugar, stirring until melted and caramelized to a dark golden brown (not burned).
Remove from heat, add the water, then stir again over the heat until the sugar has redissolved.
Stir in the salt, gravy sauce, vinegar, bay leaf, and thyme.
Pour over meat in casserole.
Cover and bake in a moderately slow oven (325°) until the meat is tender, 2 to 3 hours.
Blend the flour and water and stir into the meat gravy about 15 minutes before serving it.
Continue cooking until thickened.
Makes about 6 servings.
Stick cloves into onions.
In a frying pan, heat the sugar, stirring until melted and caramelized to a dark golden brown (not burned).
Remove from heat, add the water, then stir again over the heat until the sugar has redissolved.
Stir in the salt, gravy sauce, vinegar, bay leaf, and thyme.
Pour over meat in casserole.
Cover and bake in a moderately slow oven (325°) until the meat is tender, 2 to 3 hours.
Blend the flour and water and stir into the meat gravy about 15 minutes before serving it.
Continue cooking until thickened.
Makes about 6 servings.
Chef
