The Bull Chef

Ingredients:

• 1/2 pound beets
• 3 tablespoons vegetable oil
• 1 onion, diced
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 2 tablespoons brown sugar
• 6 tablespoons malt vinegar
• salt and pepper to taste

Directions:

1. Place beets in a large saucepan, and cover with water. Bring to a boil, and cook for 15 to 20 minutes, depending on the size of the beets. Drain, cool, peel, and dice.
2. Heat oil in a large skillet over medium heat. Saute onion until tender. Stir in flour, and cook for about 2 minutes. Gradually stir in chicken stock. Add the diced beets, and cook for 3 to 4 minutes. Stir in brown sugar and vinegar. Cook for 10 minutes. Season with salt and pepper.

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