Scottish Sheena Stew



4 to 6 servings



8 to 12 small, whole onions
1-1/2 to 2 lb. top round beef or
2 inch cubes
1/4 cup flour
Salt and pepper
2 tbsp. drippings or
1 can (14 oz.) stewed tomatoes
1 to 2 tbsp. prepared mustard
1 to 2 tbsp. red currant jelly
1 tbsp. chutney
2 cloves garlic, crushed
1-1/2 cup small, whole mushrooms


Peel onions. Trim excess fat off meat. Toss meat in flour seasoned with salt and pepper. Heat drippings or oil in heavy casserole pan and brown meat. Add tomatoes with juice and mustard, blending well. Add remaining ingredients. Stir well. Cover and simmer for 2 1/4 to 2 1/2 hours until meat is tender. Serve with Oatmeal Biscuits. Yield: 4-6 servings.

Author's Comments

Chutney, red currant jelly and mustard combine in a tangy gravy. Old recipe from Scotland brought over after the Second World War to Ontario.

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