Add undrained tomatoes, onion, celery, carrot and thyme. Cover and cook on low heat for about 1 1/4 hours or until meat is tender. Skim fat, serve with hot rice or noodles.
Submitted By: Betsy
Original Source: Better Homes and Gardens
When I make this I always use more vegetables and then omit the fat skimming which is hard to do around all the vegetables and unnecessary if you’ve trimmed the meat anyway. I also prefer dried thyme leaves that are not crushed. The other way that I stray from the directions is that I use a small hand-held seive and use that to dust the flour on the meat. I then grind the salt and pepper ontop of the meat before using the mallet. The hand held sieve is the best way to get an even coating of flour, whether you’re dusting meat, flouring a surface for rolling out cookies or pie crust or dusting powdered sugar on something. I have two of them and I use them all the time