Categories: Soup- Stew- chili

Ingredients

• 1 beef kidney
• 1 lb. beef shank or neck meat
• 1 Tbsp. flour
• 2 Tbsp. fat
• 1 quart hot water
• 2 Tbsp. Worcestershire sauce
• 3 tsp. salt
• 1/4 tsp. pepper
• 1 cup sliced pared carrots
• 1 cup sliced peeled onions
• 1 cup cubed, peeled potatoes
• 2 Tbsp. minced parsley
• 1/4 cup flour
• 1/2 cup cold water

Directions

1. Remove outer membrane, fat and heavy veins from kidney and cut in small pieces. Wash and drain kidney.

2. Cut beef shank meat in 1-inch cubes, then roll in 1 Tbsp. flour. Brown in fat in a kettle. Add kidney to beef in kettle, cover with the hot water and add Worcestershire sauce, salt and pepper. Simmer slowly for 1 1/4 hours, covered.

3. Add carrots, onions and potatoes and continue cooking for 30 minutes longer. Add parsley. Thicken stew with 1/4 cup flour, blended with 1/2 cup cold water. Serve with cabbage and radish slaw.

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