|
1 Chuck roast, the size for
your family
1 package Peking frozen stir fry vegetables
5 or 6 potatoes peeled
4 Tablespoons Olive oil
salt to taste
For cornbread:
1 cup cornmeal
1 cup flour
1 egg
salt
2 heaping teaspoons of Rumford Baking Powder
Enough milk to make a thick batter
Wash roast well. Cut up into strips three inches long and two inches wide.
Sprinkle the salt in the bottom of a very large heavy stew pan. Pour the
olive oil in pan. Add meat strips and brown very well. Use a medium
flame.
Fill the pan completely with
water, cover and let cook until meat is well done, but not falling apart.
Add peeled potatoes that have
been sliced in quarters lengths. Add Peking frozen vegetables and cook
these until tender. Turn flame off.
From this dip a good amount of
the vegetables but not the potatoes, plus about one cup of the liquid and
place in another large pan. The liquid should be below the vegetables.
Over this pour the cornmeal
batter. Cover with a tight fitting lid. Turn the flame down to very low.
This will cook in a short time, maybe eight to ten minutes. Check it after
eight mintues by inserting a knife in the middle of the bread. If there is
no batter on it the bread is done. At the most it will only take fifteen
minutes.
Serve cornbread on a separate
plate beside and above the stew bowl. |
