Lancashire Hot Pot
|Beef chuck||1 1⁄2 Pound, cut in 1-inch cubes|
|All-purpose flour||1⁄4 Cup (4 tbs), unsifted|
|Beef bouillon cubes||2|
|Boiling water||2 Cup (32 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Potatoes||6 Medium, pared and sliced thin (Around 6 Cups)|
|Onions||3 Large, sliced|
Trim all fat from beef.
Halve kidneys; cut out tubes and white membrane, then cut kidneys into 1/2-inch cubes.
Shake meats, a few cubes at a time, with flour in a paper bag to coat well.
Dissolve bouillon cubes in boiling water in a 2-cup measure; stir in Worcestershire sauce.
Layer vegetables and meats into a 12-cup deep baking dish this way: Half of each of pota-toes, onions and meats, sprinkling each layer lightly with salt and pepper.
Repeat with remaining vegetables, meats, salt and pepper.
Pour bouillon mixture over; dot with butter or margarine; cover.
Bake in moderate oven (350Â°) 3 hours, or until beef is tender.