– Grandma Schneider

• 2 Tbsp salad oil
• 1 large onion chopped
• 1 pound chuck (stewing) beef – cubed
• 2-1/2cup water
• 4 tsp A1 Steak Sauce
• 2 chicken bouillon cubes
• 2 beef bouillon cubes
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp sugar
• 1 Tbsp four
• 1-3 pounds frying chicken – cut up
• 3 medium potatoes – cubed
• 3 large carrots – thickly sliced
• 1 14.5 oz can stewed tomatoes

1. Saute onions until clear.
2. Remove onions and set aside.
3. Brown the meat in oil.
4. Pour off extra fat, then return onions to pan with meat.
5. Add 2 cups of water and steak sauce, bouillon cubes, salt, pepper, and sugar.
6. Simmer for 30 minutes.
7. Add chicken, then continue cooking for 15 minutes.
8. Skim off fat, then add potatoes, carrots, tomatoes, and 1 Tbsp four dissolved in 2 Tbsp of water.
9. Continue cooking for an additional 45 minutes.

Serves 4-6