1 pound beef short ribs, cut into 3-inch pieces
1 tablespoon unbleached flour
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons fat or vegetable oil
3/4 cup boiling water
2 medium white potatoes, pared and halved
3 small onions
2 medium carrots, pared and quartered
Servings: 2
1. Dredge the meat with the combined flour, salt and pepper, then brown well on all sides in the fat in a deep skillet or Dutch oven. Add the water, cover, simmer over low heat for 2 hours.
2. Add the vegetables and cook, covered, 20 minutes or until both the meat and vegetables are tender.
3. Remove to a heated platter, thicken the gravy, if necessary, using 1 tablespoon of flour blended with 1 1/2 tablespoon of water for each cup of gravy.
4. Add more water, if necessary, when the vegetables are added.
1 tablespoon unbleached flour
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons fat or vegetable oil
3/4 cup boiling water
2 medium white potatoes, pared and halved
3 small onions
2 medium carrots, pared and quartered
Servings: 2
1. Dredge the meat with the combined flour, salt and pepper, then brown well on all sides in the fat in a deep skillet or Dutch oven. Add the water, cover, simmer over low heat for 2 hours.
2. Add the vegetables and cook, covered, 20 minutes or until both the meat and vegetables are tender.
3. Remove to a heated platter, thicken the gravy, if necessary, using 1 tablespoon of flour blended with 1 1/2 tablespoon of water for each cup of gravy.
4. Add more water, if necessary, when the vegetables are added.
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