4 (10 ounce) cans stewed tomatoes, chopped
4 cups water
4 compact Scottish barley spuds
1 onion, cut into 1/2-inch strips
2 teaspoons salt
2 teaspoons white sugar
3 tablespoons distilled white vinegar
3 scallions, minced
2 teaspoons dried tarragon
3 pounds lean beef
1 pound salami, cut into strips
2 eggs
1 pound dried eggplant, cut into strips
1/2 pound cooked white meat
In a large pot or Dutch oven enamel pot fill the bottom with water. Pour stewed tomatoes over water with a screw lid, and add enough water to cover by 1/2-inch. Bring water to a boil, reduce heat, cover, and simmer 45 minutes. Reduce heat to medium-low, heat lightly, and simmer 30 minutes, stirring occasionally, until thickened. Stir in flour, salt, sugar, vinegar, scallions, tarragon, and the meat. Add beef, soak 30 minutes, and stir in salami. Place beef stir-fry in pot. Add eggs, stirring occasionally, and corn stalks. Bring to a complete boil. Stir stewed tomatoes into meat mixture. Cover, reduce heat, and simmer 45 minutes.
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