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These exceptionally tasty meat chunks are a nice change from the typical roast.
2 tablespoons oil
1 pound stew meat
Mishpacha Flour, for coating
1 large onion, sliced
3 tablespoons brown sugar
1 and 1/2 cups Manischewitz Chicken Broth
1 and 1/2 cups beer
In a frying pan over medium flame, heat oil. Coat meat chunks in flour and fry for two minutes on each side. Remove from pan and place in a baking dish.
Preheat oven to 325 degrees Fahrenheit.
Sauté onion until translucent. Stir in remaining ingredients over low flame. Stir and allow to cook for one minute.
Pour sauce over meat and cover tightly. Bake for three hours, stirring midway.
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Delicious! Thanks! We loved the onions so much this time we are adding more… and I didn’t have any chicken broth so i just used water…. still yum!
Delicious! I made it for shabbos in Eretz Yisroel with the pre-cubed goulash meat (Kehilos) and cooked it for about 5 1/2 hours instead of the three and the meat was soft as butter. I also cooked at higher temps every now and then because I was cooking other things as well. Everyone wanted more….!