TAYLEEA CHEECHA (ROMULAN BEEF And FRUIT STEW)

19.07.2008 | Author: Cook | Posted in Raisins
Find out how to cook TAYLEEA CHEECHA (ROMULAN BEEF And FRUIT STEW) in
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TAYLEEA CHEECHA (ROMULAN BEEF And FRUIT STEW)


Servings: 6
Ingredients: 

  • 1 1/2 tb Cooking oil
    • 

  • 1 1/2 lb Stew beef
    • 

  • 1 c  Apple cider
    • 

  • 1    Onion; cut into chunks
    • 

  • 1/4 c  Raisin; or 8 pitted prunes
    • 

  • 1 cn Mushrooms (4 oz); undrained
    • 

  • 16    Dried apricot halves
    • 

  • 1 ts Salt
    • 

  • 1/8 ts Freshly ground black pepper
    • 

  • 1    Slice of lemon
    • 

  • 2 tb Cornstarch
    • 

  • 2 tb Water
    •

Heat the oil in the pan and brown the beef chunks all over. Add the
cider and reduce the heat until the contents of the pan are just
simmering. Add everthing else except the cornstarch and the water.
Simmer for about 2 hours, or until the meat is quite tender. Then mix
the cornstarch in the water and add it to the meat mixture. Cook for
a few more minutes until the sauce is thickened. Serve with either
hot buttered rice or boiled potatoes with parsley and brown butter.

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