|Beef kidney||1⁄2 Pound|
|Flour||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Beef bouillon cube||1|
|Canned tomatoes||28 Ounce|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Diced turnip||1⁄2 Cup (8 tbs)|
Dredge oxtail and kidney in flour, and brown slowly in fat until all sides are colored.
Add Worcestershire sauce, salt, bouillon cube, tomatoes and bay leaves.
Cover, and simmer 45 minutes; then add onions, celery and turnip.
Cook 30 minutes longer or until meat and vegetables are tender.
Remove bay leaves.
Make smooth paste of flour and 3 tablespoons water; use to thicken cooking liquid.