Total Calories: 230
Cut meat into 1 inch cubes, brown well in fat, using a deep 12-inch Dutch oven. Add all other ingredients except tomatoes, liquid, vinegar, and flour. Cook until meat is tender, adding a little water if necessary. A pressure cooker can also be used. Add tomatoes, except saved juice, plus two cups of liquid. Make a paste of the reserved tomato juice, vinegar, and flour. Add to above mixture. Cover and cook until thick, stirring occasionally, for 1 1/2 hours. Use 8-10 briquets under the oven and 18-20 briquets on the lid. Serve hot with potato dumplings or mashed potatoes.
NOTE: Peg and Kris’s recipe has been adapted for the Dutch oven.
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