Beef Casserole

Tara Ogle

Ann Pickle was a dear family friend who gave us this recipe many years ago.  It became a family favorite at Christmastime.  Ann lived in Sevierville, Tennessee, for many years.  At one time, she had worked with the horses and elephants in the Ringling Brothers and Barnum and Bailey Circus.  She died on February 12, 1985, at age 83.

3 pounds beef chunks

3 tablespoons flour

3 tablespoons fat

1 pound canned tomatoes

2 medium onions

1 teaspoon salt

¼ teaspoon pepper

1 teaspoon celery

1/3 cup vinegar

1/3 cup sorghum

1 cup water

6 carrots sliced, cut up

1/2 cup raisins

1/2 teaspoon ginger

Cut meat into 1 ½ inch cubes.  Sprinkle with flour and brown in fat in a heavy saucepan.  Add tomatoes, onions, salt, pepper, and celery.  Mix well.  Combine vinegar, sorghum, and water.  Add to meat.  Cook until tender.  Add carrots, raisins, and ginger.  Put in oven at 350 degrees.  Cook until carrots are done—about 30 minutes.