Tayleea Cheecha Recipe

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Tayleea Cheecha Ingredients

ROMULAN MEAT AND FRUIT STEW

1 1/2 tbsp cooking oil
1 1/2 lb stew beef
1 cup apple cider
1 onion, cut into chunks
1/4 cup raisin, -or- pitted prunes
1 can mushrooms (4 oz), undrained
16 dried apricot halves
1 tsp salt
1/8 tsp freshly ground black pepper
1 slice lemon
2 tbsp cornstarch
2 tbsp water

A Recipe for
Tayleea Cheecha

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Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

This is a recipe for Tayleea Cheecha from the recipe cookbook of Recipes-to-go (Meat)

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Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

Tayleea Cheecha

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Tayleea Cheecha Directions

Heat the oil in the pan and brown the beef chunks all over. Add the
cider and reduce the heat until the contents of the pan are just
simmering. Add everthing else except the cornstarch and the water.
Simmer for about 2 hours, or until the meat is quite tender. Then mix
the cornstarch in the water and add it to the meat mixture. Cook for
a few more minutes until the sauce is thickened. Serve with either
hot buttered rice or boiled potatoes with parsley and brown butter.

Serves: 6

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Tayleea Cheecha Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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