Prune and potato tzimmes

4 Servings

Ingredients

Quantity Ingredient
Patricia Dwigans Fwds07a
½ pounds Meat flanken or chuck
1 Onion
4 mediums White potatoes
1 small Sweet potato
½ cup Brown sugar
½ pounds Prunes
2 teaspoons Salt
tablespoon Flour

Directions

Place meat and onion sliced at bottom of pot with water to cover. Simmer for ½ 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 MM-Recipes Digest V4 #10 by stalkofs@... on Mar 29, 1999

Related recipes