One of my mother’s most delicious dishes!
Especially on cold nights she loved to make this and serve it with a tremendous amount of mashed potato. Later she also served it with rice, but the potatoes are better!
2 large thinly sliced onions,
¼ cup flour,
¼ cup butter or margarine,
2 cups stock or stock of meat cubes,
3 bay leaves,
1 tbsp. vinegar,
½ lb. sliced cold or leftover meat, preferably beef,
2 tbsp. cornflour,
Brown the onions and the flour in the butter in a saucepan.
Add stock gradually, stirring all the time.
Add bay leaves and cloves and simmer for five minutes with the lid on the pan.
Add the vinegar and the diced meat.
Simmer for another hour.
Mix the cornflour with a little water.
Add this to the stew to thicken the sauce.
Simmer for five minutes, stirring continuously.
Make it to taste with a little pepper and Worcestershire sauce.
Serve with mashed or boiled potatoes and red cabbage.