Sweet And Sour Stew
|All purpose flour||2 Tablespoon|
|Boneless lean lamb stew meat/Beef chuck||1 Pound, cut in 1-inch cubes|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Catsup||1⁄4 Cup (4 tbs)|
|Packed brown sugar/Red wine vinegar||2 Tablespoon|
|Worcestershire||1 1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|White boiling onions||6 Small, peeled|
|Carrots||2 Large, cut in 1 inch chunks|
|Chopped parsley||1 Tablespoon|
Combine flour, 1/2 teaspoon of the salt, and pepper.
Dredge meat pieces in flour mixture, shaking off excess.
In a deep 3 to 4-quart pan, melt butter over medium-high heat; add meat and brown well on all sides.
Drain off and discard excess fat.
Combine catsup, brown sugar, vinegar, Worcestershire, water, and remaining 1/2 teaspoon salt; add to meat.
Add onions and simmer, covered, for 1 hour and 15 minutes, stirring once or twice.
Add carrots and cook for about 40 minutes longer or until meat and vegetables are fork tender.
Sprinkle with parsley.