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6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
3 tablespoons oil
2 tablespoons Mishpacha Flour
1 and 1/2 cups cold water
1 medium chicken, quartered, or 2 pounds veal
pinch of salt
1/2 teaspoon sugar
1 small green pepper, diced
1 small tomato, diced
1 small carrot, sliced
1 small parsley root, diced
1 small onion, diced
In six-quart pot, sauté garlic in oil until golden brown.
Add flour and mix until golden brown.
Add water, stir until smooth.
Add chicken or veal and all remaining ingredients. Simmer for one and a half hours.
Remove meat, blend vegetables and meat drippings; and return meat back to pot. Serve with gravy.
Photography and Styling by Hadassah Baalness
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