Yooper Food

Stew

Beef Cabbage Stew

• 2 lbs. boneless beef chuck
• 1 lb. cabbage, cut into thin wedges
• 2 cups onions, sliced thick
• 4 leeks, cut into 1-inch lengths
• ½ lb. okra
• 3 tbsp. flour
• 1 cup water
• ¼ cup butter
• 5-6 drops pepper sauce
• 3 tsp. salt
• 1 tsp. paprika
• ½ tsp. pepper

Cut the beef chuck into 1½-inch cubes. Combine flour, 1 teaspoon salt, paprika, and pepper; and dredge meat cubes in the mixture. In a heavy skillet, brown the meat evenly on all sides in butter. Add ½ cup water and the hot pepper sauce. Cover, and cook over low heat for 1-1½ hours, or until the meat is almost tender. Add the cabbage, onion, leeks, the remaining teaspoon of salt, and the remaining ½ cup water. Cover, and cook for twenty minutes. Add okra; cover, and cook until the vegetables and meat are tender, which should be about ten minutes.

Beef Goulash

• 4 lbs. boneless chuck roast
• 1 tbsp. flour
• 2 lbs. tomatoes, stewed
• 2 large onions, sliced
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 cup plus 2 tbsp. water
• 2 tbsp. oil
• 1 bay leaf, crumbled
• 1 tsp. caraway seeds
• 1½ tsp. salt
• ½ tsp. pepper
• ½ tsp. marjoram

Cut the meat into 1-inch cubes, and brown it evenly in oil; drain, and set aside. Sauté the onion and the red and green peppers in drippings until soft. Blend in the seasonings, the meat, the tomatoes, and 1 cup of water. Cover, and simmer for one hour, or until the meat is tender. Mix flour with 1-2 tablespoons water, and blend into the goulash. Simmer for five minutes, and serve hot.

Beef & Sausage Stew

• 2 lbs. beef stew meat
• 1 lb. Polish sausage, sliced and halved
• 3 tbsp. flour
• 6 cups hot cooked noodles
• 8 small new potatoes, cut in half
• 2 ears of corn, cut into quarters
• 4 medium carrots, cut into 1-inch pieces
• 2 medium onions, cut into eighths
• 2 small zucchini, thinly sliced
• 4 cloves garlic, finely chopped
• 2 cans (16-oz. ea.) whole tomatoes, undrained
• 1 tbsp. cumin seed
• 1 tsp. salt
• 1 tsp. pepper

Preheat oven to 325 F. Mix all of the ingredients except for the corn, potatoes, and zucchini in a Dutch oven, breaking up the tomatoes. Cover, and bake for 2 to 2½ hours, stirring a few times during the first 1½ hours. Mix in the corn, the potatoes, and the sausage. Cover, and bake another 1½ hours, or until the beef and vegetables are tender. Stir in the zucchini. Cover, and let stand for ten minutes.

• 1 lb. ground beef
• ½ Polish sausage
• 8 cups (1½-lb. head) cabbage, shredded
• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 1 cup red bell pepper, chopped
• 1 tsp. flour
• 1 (8¼-oz.) can tomatoes, undrained
• 1 tsp. butter
• 2½ tsp. salt
• ½ tsp. pepper

Slice the sausage, and set aside. In a skillet, sauté the beef in butter until it is crumbly, stirring often. Mix in the flour, salt, and pepper. Blend in the other ingredients, including the sausage, and heat thoroughly. Cover, and cook over low heat for 40-45 minutes, or until the cabbage is very tender, stirring occasionally.

Beef Stew

• Stew
• 3½ lbs. beef
• 2 potatoes
• ½ onion
• ¼ cup turnip, diced
• ¼ carrots, sliced
• ¼ cup flour
• 2 tbsp. beef drippings
• salt & pepper
• water
• Dumplings
• 3 eggs
• 1 cup milk
• 2 tsp. salt
• 1 tsp. baking soda
• 2 tsp. butter
• 1 onion, cut fine

Wipe the meat, removing all the small pieces of bone, and cut into small (½-inch) pieces. Place the larger bones and the tough meat into the kettle, and cover it with cold water. Dredge the rest of the meat with flour, salt, and pepper, and brown it in a frying pan. Sauté the onions. Put the meat and the onions into the kettle, and let it simmer for 2-3 hours, or until the meat is tender. Half an hour before serving, add the other vegetables. Make dumplings, according to the recipe repeated below; and fifteen minutes before serving, add the dumplings. When done, remove the dumplings, and remove the bones and fat. If necessary, thicken the gravy with flour and add salt and pepper, as well. You may also want to add a half cup of strained tomatoes.

To make dumplings, beat the eggs well, add salt and water; then the flour, and stir to a smooth, stiff batter. Drop by tablespoonsful into boiling, salted water, and let cook for fifteen minutes. Drain in colander.

Beef Stew

• 2 lbs. round steak, or sirloin tip
• 1 lb. fresh whole mushrooms
• 2 tbsp. flour
• 1½ cups beef broth
• 2 tbsp. water
• 5 tbsp. dry sherry
• 1 tbsp. Worcestershire sauce
• 8 tbsp. butter
• 1 tbsp. parsley, minced
• 1½ tsp. garlic, minced
• salt and pepper, to taste

Cut the meat into bite sized pieces. Melt 2 tablespoons butter in a skillet, and brown the meat on both sides. Season to taste. Remove the meat, and set it aside. Add mushrooms to the remaining 6 tablespoons butter, coat well, and simmer for ten minutes. Add broth, 2 tablespoons of the sherry, the garlic, Worcestershire sauce, and parsley. Add the meat, coat with sauce, and continue cooking over low heat for 30-45 minutes. Remove the meat, and keep warm. Mix the flour and water to make a thin paste, and blend into the meat sauce, stirring constantly until thickened. Add the remaining 3 tablespoons of sherry, and the meat, three minutes before serving.

• 3 lbs. boneless beef chuck
• 10 slices bacon, diced
• 18 small white onions
• 1 cup onion, sliced
• 12 small carrots
• ½ cup celery, diced
• ¼ cup small pitted black olives
• 2 cloves garlic, minced
• 2 tbsp. flour
• 3 tbsp. olive oil
• ¾ cup red wine
• ½ cup tomato juice
• 1 cup water
• 1½ tsp. salt
• ½ tsp. pepper
• ½ tsp. rosemary
• ½ tsp. marjoram
• ¼ tsp. thyme

In a heavy skillet on medium heat, place the oil; and sauté the onion, celery, and garlic until the onion is soft but not brown. Add wine, tomato juice, 1 teaspoon of salt, and the herbs. Simmer to blend the flavors for 10-15 minutes. Pour over the meat cubes in a bowl and mix. Cover, and refrigerate for about two hours, stirring often. Drain the meat thoroughly, and reserve the marinade. In a large skillet, or Dutch oven, fry the bacon until crisp, and remove the bacon pieces. Brown the beef cubes evenly on all sides in bacon drippings, and sprinkle with flour and the remaining salt. Add the reserved marinade, including the vegetables, bacon, and half cup water. Cover, and simmer over moderate heat for 5-10 minutes. Cook in a slow oven (325 F) for 2 hours, or until the meat is tender. After 1¼ hours of cooking, add the white onions, carrots, and the remaining ½ cup water. Cover, and continue baking until the vegetables are tender. Rinse and drain the olives, and add them to the stew; heat through, and serve.

Onion Hamburger Stew

• 2 lbs. hamburger meat
• 2 eggs, beaten
• 10 medium red onions
• 1 can tomatoes (#2 can)
• 2 cloves garlic, minced
• ½ cup olive oil
• ½ cup white vinegar
• ½ tsp. salt
• ¼ tsp. pepper
• 1 tsp. pickling spices, tied in a cloth sack

Thoroughly mix the hamburger with the two beaten eggs. Knead by hand so that the meatballs will be firm. Form into meatballs 1-inch in diameter. Heat the olive oil in a heavy skillet, and slowly brown the meatballs. Shake the pan in a back and forth motion to keep them round and to insure even browning. Peel the onions and add them to the meatballs. Continue to cook until the outer skins begin to glaze. Add the tomatoes, vinegar, spice bag, garlic, salt, and pepper. Cover, and simmer for two hours. If desired, you can add about 8 medium-sized potatoes 45 minutes before the stew is done. Add water as needed, and remove the bag of spices before serving.

Rabbit Stew

• 5 lbs. rabbit, cut into serving pieces
• ½ lb. lean ham, diced
• 4 cups tomatoes, peeled & diced
• 3 medium potatoes, diced but not peeled
• 2 cups fresh Lima beans
• 1½ cups onion, sliced
• 2 cups fresh corn, cut from cob
• 1 small red pepper pod, crushed
• 1 cup fresh okra
• 3 quarts hot water
• 3 tbsp. bacon drippings, or butter
• 2 tsp. salt
• ½ tsp. pepper

Melt butter (or bacon drippings) in a large Dutch oven, and brown the rabbit evenly on all sides. Add water, salt, and both peppers, and cover. Simmer for two hours, then add the ham, cover, and continue cooking for thirty minutes, or until the meat is tender. remove the rabbit, cut the meat from the bones, and set aside. Add the tomatoes, potatoes, beans, and onion to the stew. Cover, and simmer until the vegetables are almost tender, then add the meat, the corn, and the okra. Heat for ten minutes, and serve hot. Note: You can substitute a 3-pound chicken for the rabbit in this recipe, but then you'd have to call it chicken stew.

Lamb Stew

• 2½ lbs. boneless lamb, cut into 1-inch cubes
• 1 lb. carrots, diced
• 3 medium potatoes, quartered
• 3 stalks celery, cut into 2-inch lengths
• 2 cups fresh peas
• 1½ cups water
• ¾ cup milk
• 2 tbsp. butter
• 3 tbsp. flour
• 2 tsp. salt
• ½ tsp. dill weed
• ½ tsp. pepper
• 1 tbsp. parsley, chopped

In a heavy skillet or Dutch oven, brown the lamb evenly in butter. Reduce the heat, and sprinkle dill weed, salt, and pepper over the meat, and add 1 cup water. Cover, and cook for 1¼ hours, or until the meat is almost tender. Add the remaining ½ cup water, the potatoes, carrots, and celery. Cover, and cook for 20-30 minutes, or until the carrots are tender. Add the peas, and heat through. Blend milk and flour until smooth, and add to the stew. Cook until the gravy is thickened, stirring often. Before serving, sprinkly in parsley.

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