Steaks and Chops: Tomato Bredie | Submitted By: William R.

1 tablespoon vegetable oil3 1/2 pounds lamb or mutton breast chops, chopped into portions2 tablespoons cake flour1 large onion, chopped2 1/4 pounds fresh tomatoes, chopped1 teaspoon salt1/2 teaspoon freshly ground black pepper6 whole white peppercorns2 bay leaves1 teaspoon brown sugar1 tablespoon white vinegar1 dash Worcestershire sauce1 cube beef bouillon cube2 medium potatoes, quartered (optional)Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned. Stir in onions, and cook until onions are soft. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worchester sauce, and beef bouillon cube. Cover, reduce heat, and simmer for two hours or until meat is tender. Stir occasionally, making sure nothing sticks on the bottom of the pot. Add potatoes 45 minutes before serving, and cook until tender. Amount Per Serving  Calories: 531 | Total Fat: 31.2g | Cholesterol: 134mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 531

Total Fat: 31.2gCholesterol: 134mgSodium: 633mgTotal Carbs: 25.3g    Dietary Fiber: 4.4gProtein: 36.9g VIEW DETAILED NUTRITION
About: Nutrition Info

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