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Edited on Thu Oct-27-05 03:09 PM by SoCalDem
1 1/2 lbs. ground beef
1 green onion chopped
1 medium onion chopped
1 garlic clove crushed
1 19 oz. can tomatoes diced
1 16 oz. can tomato paste
1 1/3 C. water
1 beef bouillon cube
1 t. salt
1/2 t. pepper
1 T. white vinegar
1 C. pearl barley
Lightly brown beef in a Dutch oven. Drain off any excess fat. Add green pepper, onion and garlic. Saute until onion is transparent. Add remaining ingredients and bring to a boil. Cover and simmer for 30 to 45 minutes, stirring occasionally.
Serves 6 - 8.
or
Mulligan Stew (Papaw Ludwig) Fred Ludwig Sr. (Papaw) did not cook many meals. In fact, other than Mulligan Stew, Pinto Beans and BBQ (especially mutton), I think he was forbidden into the kitchen. But his Mulligan stew was always one of my favorites. I watched him make this numerous times as he painstakingly cut up a large chuck roast. Then it would simmer for hours until the meat was very tender.
Ingredients: 4-5 lb. chuck roast 1/4 cup Crisco shortening 6 russet potatoes, cut into 3/4-1" pieces 1 large onion, cut into 1/2 inch pieces 4-6 cups water 2 tbl. All purpose flour 3 tbl. Salt 3 tbl. Fresh Black Pepper
Directions: Cut the chuck roast into pieces approx. 3/4-1" in size, removing any excess fat. Put into a bowl and sprinkle the salt and pepper, then mix well to evenly coat the meat. Into a preheated pot, add the Crisco and when melted and very hot, add the meat. Brown the meat quickly, increase the heat if the meat does not sizzle. When brown, add the onion and cook for two minutes, stirring often. Reduce the heat, add the 2 tbl . Flour cook for 1 minute. Add the water and reduce heat to low. Cook about 1 1/2 hour, then add the potato's and cook an additional 1 hour uncovered. Taste and add salt and pepper if needed. A large bowl of this and saltine crackers are hard to beat on a cold, rainy day.
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"Mulligan" stew at our house was a generic term for "whatever you find and combine in one pot" and hope people accept as a well-thought out recipe:)
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