Prune And Potato Tzimmes

Categories: Passover, Fruits, Meats
Yield: 4 Servings

Patricia Dwigans Fwds07a
1/2 lb Meat flanken or chuck
1 Onion
4 md White potatoes
1 sm Sweet potato
1/2 c Brown sugar
1/2 lb Prunes
2 ts Salt
1 1/2 tb Flour

Place meat and onion sliced at bottom of pot with water to cover. Simmer
for 1/2 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@optonline.net on Mar 29,
1999

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