Cook's Sweetly Spice Beef
This recipe was used in Hertzkrieg II as a substitute foe those who
didn't want to eat rabbit.  We served it with rice, but the couscous
would be better. The recipe is from The Compleat Anachronist Vol 79,
From The Kitchens of Castle Gillywick - Willihilda the Kitchen Wench.

Ingredients:

        1 package instant beef broth
        2 teaspoons cornstarch
        1 8-ounce can of pineapple chunks in natural juice
          drain the pineapple and save the juice
        1 cup couscous
      1/3 dark raisins
        2 tablespoons chopped parsley
      1/2 teaspoon each of ground allspice, cinnamon and ground cloves
        1 pound beef sirloin tip, cut into cubes
        2 tablespoons olive or vegetable oil
        1 sliced onion
        1 sweet red pepper, cut into chunks
      1/4 cup dry sherry

In a cup, dissolve the broth into 1/2 cup of hot water.  
In a bowl, dissolve the cornstarch in the pineapple juice.  
Cook couscous with raisins and parsley according to package directions.
In a bowl, combine the spices, add the beef and toss to cover.
In a skillet, saute the beef in batches in 1 tablespoon of oil
        until cooked -- 4 or 5 minutes.
Remove beef and saute onion and pepper in oil until crisp -- 3 minutes.
Add the beef, pineapple, broth, juice and sherry.
Cook until thickened, about 4 more minutes.  
Serve on a platter with the couscous.




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Last Updated 18 April 1997 by Thomas macPaul the Younger