| 1 pound beef shank |
| 1 medium onion |
| 1/4 cup vegetable oil |
| 1/2 pound carrots |
| 8 small potatoes |
| 1 Tablespoon chicken broth (paste in a can) |
| 1 teaspoon salt |
| 2 teaspoons garlic pepper |
| Two 8-oz. cans tomato sauce |
|
|
|
_____________________________________ |
|
|
|
|
Cut beef shank into bite-sized pieces. |
| Chop onion fine. |
| Brown meat and onions in the oil. |
| Add 2 cans of tomato sauce and stir. |
| Add salt, garlic pepper, and dissolved chicken broth to the meat and sauce. |
Simmer for 30 minutes.
|
|
| Cook cubed carrots and cubed potatoes in water til soft. Save water. |
| Spoon-dip the cooked carrots and potatoes
into the meat-mixture. |
| Add 1/2 cup of carrot-potato water. (More or less water
as you prefer.) |
|