Carrot and Kugel Casserole
<2 lbs carrots, cut in slices 1/4-nich thickbr>
1 tbsp grated onion
2 large sweet potatoes, cut into chunks
1 lb chuck or round steak, cut into 1 inch cubes.
1/2 cp honey
1 tbsp lemon juice
1 cp sifted all purpose flour
1 tsp baking powder
1 tsp salt
1/4 tsp pepper
1/3 cp rendered chicken fat or shortening
3 tbsp cold water
1 - In a saucepan, combine carrots, onion, sweet pottoes and steak.
2 - Cover with boiling salted water.
3 - Simmer for 10 minutes.
4 - Turn vegetables, meat and liquid in which they cooked into a greased large casserole.
5 - Combine honey and lemon juice and pour into casserole.
6 - Make the kugel (or pudding): Sift flour, baking powder salt and pepper.
7 - Cut in fat with a pastry blender or knife.
8 - Add cold water, mixing with a fork.
9 - Gather dough lightly into a ball.
10 - Place the ball of dough in center of casserole resting in a bed of carrots, sweet potatoes, and steak.
11 - Cover and bake until meat is tender.
12 Take off cover and continue baking for 10 minutes until top is deep brown.
A hearty dish with unusual flavor.