Ingredients
1 1/2 to 2 lb. round steak, cut into fairly large pieces
2/3 c. flour
1 medium onion, chopped
3 Tbsp. Crisco
2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 (8 oz.) can tomato sauce
5 c. boiling water
6 medium carrots
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Cut meat up and dredge in flour. Brown meat on all sides. Add onion, salt, pepper, sugar, tomato sauce and water. Simmer, covered, 1 1/2 hours or until meat is almost tender. Add carrots and potatoes to meat. Cover and cook another 30 minutes. Add oregano and peas. Cook an additional 15 minutes, or until meat and vegetables are done. If desired, thicken gravy before serving.
RecipeNLG
Gathered
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Rendered beef fat — fries, deep frying, high-heat searing
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
“The average thiamine retentions Boy de n products (based on 100% for the freshly prepared foods) were 93.5% in the frozen‐microwave heated products; 90% in the frozen‐infrared heated products; 86% in the frozen‐immersion hot products versus 78% in the fresh hot products after 1 hr, 74% after 2 hr and 67% after 3 hr.”
thiamine → retained → beef stew, chicken a la f or newburg, peas in cream sauce
“The simulated stomach system was able to generate consistent gastric emptying ratios of both the solid and liquid fractions in beef stew mixed with orange juice with that reported in vivo (p > 0.05).”
new DIVHS → generated → consistent gastric emptying ratios of both the solid and liquid fractions in beef stew mixed with orange juice