Ingredients:

1/2 cup all-purpose flour
2 pounds beef stew meat (1-inch pieces)
2 tablespoons shortening
4 cups beef broth
3 pared medium potatoes (1-inch cubes)
4 carrots, cut into 1-inch pieces
1 cup sliced celery (1-inch size)
1 medium onion, diced
1 tablespoon cornstarch
1 tablespoon salt
1/4 teaspoon pepper
1 bay leaf

Preparation:

1. Mix flour, salt and pepper. Coat beef with flour mixture, shaking off excess. In large non-stick pot, heat oil over medium-high heat. Add beef; saute until browned. Add broth; heat to boiling. Simmer 2 hours.
2. Add vegetables and spices. Simmer 30 minutes or until vegetables are tender.
3. In bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered 1 minute.

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Ingredients:
1 kg (2 lb) turnips, peeled and diced
1 kg (2 lb) potatoes, peeled and diced
1 onion, chopped
1 l (1 qt) milk
2 Tbsp flour
1/2 cup cream
salt, pepper

Preparation:

1. Put turnips, potatoes and onion in a large heavy stockpot. Cover with water and cook until soft.

 

2. Add milk, salt and pepper.

 

3. Mix flour with cream and add to pot. Cook until thick.

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Ingredients:
500 g (1 lb 2 oz) squash, grated
2 Tbsp oil
2 Tbsp flour
1 small onion, chopped
1 garlic cloves, minced
1 tsp paprika
1 Tbsp tomato purée
1 cup cream
1 tsp fresh dill, choppped
salt, pepper

Preparation:

1. Season pumpkins with salt and let stand for 1 hour. Squeeze pumpkin and discard liquid.

 

2. Make a roux: heat oil in heavy pot, add flour, stirring constantly. Cook for 1 minute. Add onion, garlic and pumpkin. Cover with water. Cook until pumpkin is soft.

 

3. Add paprika, tomato purée, cream, pepper and dill. Cook for a short time or until thick.

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