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IRISH STEW | |
1 lb. ground meat, sirloin or turkey 2 med. onions, chopped coarsely 4 carrots, sliced thin 1 potato per person to serve, quartered 1 tbsp. Worcestershire sauce 1/4 tsp. oregano 1/4 of a bay leaf Salt and pepper to taste In large pot bring 14 cups of water to a boil. Form meat into small balls and drop into boiling water. Add onions, carrots, potatoes and spices. Allow to return to a boil, reduce heat and cook slowly for 1 hour uncovered. Thicken juices for gravy. Serve with salad, bread and butter. Hearty meal. Flavor even better when cooled and reheated. |
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