This is a great recipe that has been passed down - enjoy
INGREDIENTS
· 1 ½ lb meat, 1” cubes · 1 green and one red pepper, cut into large pieces. · 1 medium onion, cut in large pieces · 3 medium carrots, 1” pieces *(carrots may be served separately) · ½ lb mushrooms, whole · 1 can Campbell’s Beef Broth · ¼ cup of dry red wine · 1/5 cup of vinegar (tarragon if available) · 1/5 cup of “Pearl River Bridge” brand, Mushroom Soy sauce · 1 small can of tomato paste · 1 ½ tablespoons corn starch dissolved in ¼ cup water · 1 tablespoon coarse ground pepper (or more to taste) · 1 teaspoon salt - to taste · 2 teaspoons whole rosemary leaves · ¼ teaspoon celery seed · 2 tablespoons worcestershire sauce
METHOD · Put meat in a bowl, sprinkle pepper, mix to coat meat · brown meat in very hot bacon fat in a frying pan, transfer to a large stew pot. · Fry onions in bacon fat, add to stew pot · Add wine, broth, vinegar, tomato paste, and soy sauce to fry pan, boil and then add to stew pot · Add veg and spice to stew · Simmer about 1 hour - Increase heat to slow boil and add enough corn starch mixture to thicken (most of the mixture will be needed) Serve with red currant jelly, * carrots, and German Spatzle or egg noodles.