Soup Cookbook

Directions

• Preparation time: 20 minutes Cooking time: 2 1/2 hours Yield: 8 servings This subtly sweet stew comes from “Modern Meat Lore,” one of the pamphlets the Tribune published under the pen name of Mary Meade, the “cooking editor” at the newspaper.
• Flank steak isn’t the economical cut it was in 1939; feel free to substitute other cuts suitable for stewing, such as chuck.
• 1. Place apricots in a small bowl and cover with hot water; let soak until plump, about 20 minutes.
• Drain and reserve.
• 2. Heat oil or shortening in a large Dutch oven over medium heat.
• Brown meat, in batches if necessary to prevent crowding.
• Reduce heat to low.
• Return all meat and any accumulated juices to pan.
• Add hot water; simmer, covered, about 2 hours.
• 3. Stir in apricots, celery, salt, pepper, onion and lemon zest; simmer, covered, until meat is tender, about 30 minutes.
• Mix flour with water until smooth; add to stew mixture.
• Cook, stirring constantly, until stew thickens, about 5 minutes.
• Serve over rice.
• Note: We added 2 teaspoons fresh thyme along with the other seasonings.
• Nutrition information per serving (without rice): Calories .
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• 495 Fat .
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• 27 g Cholesterol .
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• 120 mg Sodium .
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• 310 mg Carbohydrates .
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• 22 g Protein .
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• 49 g Posted to TNT – Prodigy’s Recipe Exchange Newsletter by Roserairie@aol.com on Nov 10, 1997