Recipe - Prune And Potato Tzimmes

Patricia Dwigans Fwds07a
One half pound Meat flanken or chuck
1 Onion
4 md White potatoes
1 small Sweet potato
One half cup Brown sugar
One half pound Prunes
2 teaspoon Salt
1 One half tablespoon Flour

Place meat and onion cut or sliced up at bottom of pot with water to cover. Simmer
for One half hour. Add vegetables, fruit and seasonings and cook on a low flame
for 1 hour longer. When ingredients are tender, make a mixture of the flour
and a little water and add to the stew to thicken. Use judgment as to
amount of flour necessary to make a thick gravy. The Tzimmes should be
thick and not soupy. This recipe is good served with chicken or other fowl,
and should be served as a side dish as it is to rich to eat as a main
course.

Posted to MMRecipes Digest V4 #10 by stalkofs@optonline.net on Mar 29,
1999