Recipe - Berry Stew

1 One half pound Buffalo or beef chuck steak
(1" thick); boned, and
Trimmed of excess fat
3 tablespoon Peanut oil
1 md Onion; cut or sliced up
3 cup Beef broth; fresh or canned
1 cup Blackberries; fresh or
frozen
1 tablespoon Light honey
Salt; to taste

Broil the chuck steak in the oven until brown on both sides. In the
old days this would have been done over the fire, so you might want
to quickly barbecue the meat in order to increase the flavor. Set the
meat aside to cool. In a dutch oven heat the oil and brown the
onions. Cut the meat into bitesize pieces and add to the pot. Add
the blackberries and enough beef stock barely to cover the meat. Stir
in the honey and simmer the meat, covered, until it is very tender,
about 1 hour. If the berries are too tart add more honey to taste.
Add salt to taste and serve in bowls. This recipe serves 4 to 5.

Comments: This unusual dish would have been quite familiar to a Sioux
family. It is actually a buffaloandblackberry stew, though good
results can be obtained with a beef steak. I have tried to eliminate
the heavy animal fat that would have been used in this dish by
substituting peanut oil.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09111991
issue The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD
jpmd44a@prodigy.com or MADSQUAD@prodigy.net

07171994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.