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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.
Submitted by Tess M Mar 18, 2010 15 min 30 min 45 min

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