City Chicken, 1959 Mode
List of Ingredients
4 pounds stew beef
3 tablespoons shortening
1/4 cup water
1 cup catsup
1/2 cup vinegar
1 tablespoon Worcestershire sauce
2 tablespoons chopped onion
2 tablespoon chopped green pepper (optional)
1/2 teaspoon salt
1/2 teaspoon thyme
6 - 8 wooden skewers Recipe
Melt shortening in heavy skillet. Brown cubes of beef, remove from skillet as browned and allow to cool slightly. Thread 3 - 4 pieces of beef on each wooden
skewer and arrange in skillet that was used to brown the cubes of beef. Blend all other ingredients together in small mixing bowl and add to meat. Cover the skillet
with a tight-fitting lid to keep the steam inside, and turn the heat to low. The sauce should simmer only...not boil. Cook for about 1 1/2 hours, checking occasionally to be sure the meat does not stick to the bottom of the skillet. Serve with fluffy boiled rice. Sauce may be thickened before serving if desired.
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