Gedempte Flaish

Recipe Ingredients

lb	0g / 0oz	Chuck or brisket
2 tablespoons	30ml	Fat
3		Onions - diced
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Garlic powder
1		Bay leaf
1 1/2 cups	355ml	Boiling water
1 tablespoon	15ml	Browned flour - see * Note

Recipe Instructions

* Note: Spread one cup of sifted flour in a shallow pan; cook over low heat, stirring almost constantly. Cool and store in a covered jar. Use for thickening gravies -- it gives a much nicer color than plain flour.

Place the meat and fat in a heavy saucepan or Dutch oven. Cover and brown over medium heat until browned on all sides. Add the onions and continue browning. Add the salt, pepper, paprika, garlic powder, bay leaf and water. Cover and cook over low heat 2 hours or until meat is tender.

Mix the flour with a little water and stir into the gravy. Cook 10 minutes. Remove bay leaf. Serves 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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