Beef Stew
- 2 1/2 lbs rump or round of steak
- Beef drippings or 1 Tbsp butter & lard, mixed
- Flour
- Pepper
- Salt
- 4 Tbsps tomato catsup
Cut the meat into pieces an inch square.
Put beef drippings in a frying pan and make it hot. Put the beef in with a little dusting of flour. Cook until it starts to be a nice brown then cover with cold water. The meat must be covered with water all the time that it is cooking, adding a little water at a time as it boils away. Add pepper and salt. Stew for 2 hours.
When done and quite tender, add tomato catsup and a little flour to thicken the gravy.
Serve.
Put beef drippings in a frying pan and make it hot. Put the beef in with a little dusting of flour. Cook until it starts to be a nice brown then cover with cold water. The meat must be covered with water all the time that it is cooking, adding a little water at a time as it boils away. Add pepper and salt. Stew for 2 hours.
When done and quite tender, add tomato catsup and a little flour to thicken the gravy.
Serve.
Submitted by Mar 18, 2010
15 min
30 min
45 min