Evening Republican, Volume 17, Number 278, Rensselaer, Jasper County, 20 November 1913 — Brown Stew of Beef. [ARTICLE]

Brown Stew of Beef.

Remove all fat, bone, sdn and gristle from one pound of roi nd steak of stewing pieat and cut the latter into one-inch scares. Try out th» fat and in it brown half an onion, chopped fine. Sprinkle three tablespconfuls of flour over the meat and add to the fat and onion. When the meal Is well brow'ned add one pint of boiling water. Lower the heat and simmer one hour. Add the dumplings 15 mlnu’«B before the Btew is done.