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00:REM:
Basic Beef w/ Leeks & Carrots
by Judy McIntosh
10: 1 teaspoon salad oil
20: 2-3 pounds 1" thick chuck steak
30: 1 beef-flavored bouillon cube
40: 1/2 teaspoon salt
50: 1/4 teaspoon thyme leaves
60: 1/8 teaspoon pepper
70: water
80: 3 large leeks (not in your pan J )
90: 6 large carrots
100: 1 tablespoon flour
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110: READ: Cook chuck steak in 8 quart
Dutch oven
over medium high heat in hot salad oil, until well browned on both sides.
120: READ: Add bouillon, salt, pepper, thyme and 1 cup water.
130: READ: Bring to boil.
140: READ: Reduce heat to low cover and simmer for 1-1/4 hours.
150: READ: Meanwhile, cut off roots and discard tough
outer green leaves of leeks.
160: READ: Cut leeks lengthwise in half
170: READ: Rinse under running cold water to remove sand.
180: READ: Cut leeks crossways into 2 inch pieces.
190: READ: Place leeks and carrots in liquid round steak.
200: READ: Cover and let simmer 20 minutes or until
vegetables are fork tender.
210: READ: In cup, combine flour and 1/4 cup water until blended.
220: READ: Stir flour mixture into hot liquid in pan.
230: READ: Cook over medium heat until thickened. |
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