Beef à la Mode
Ingredients
- 3 pound lean brisket
- 1 quart water
- 1/4 cup vinegar
- 4 Spanish onions
- 2 ounce mustard seed
- 1 ounce long pepper
- 1/2 teaspoon ground ginger
- salt, to taste
- flour
- sugar
- liquid browning
Directions
- Put the beef on in cold water, bring it to the boil, then simmer for three hours, reducing the water to one pint.
- Add the vinegar, onions, and other ingredients.
- Stew in the oven (if possible) for two hours, but if the saucepan is too large for the oven, let the meat continue to simmer on the stove.
- Half an hour before serving, thicken the gravy with flour, sugar, and browning.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: brisket, water, vinegar, onion, mustard seed, pepper, ginger, salt, flour, sugar, liquid browning
Equipment: measuring cups, measuring spoons, stove, oven, saucepan
See Also
Beef Stewed with French Beans
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Ingredients: beef, bean, onion, water, vinegar, flour, sugar, pepper, salt
Equipment: measuring cups, measuring spoons, pot, knife, stove
Beef Stewed with Haricot Beans
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Ingredients: beef brisket, onion, sugar, dripping, bean, water, flour, pepper, salt, ginger
Equipment: measuring cups, measuring spoons, pot, knife, stove
German Potato Salad
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
Ingredients: potato, onion, bacon, butter, vinegar, water, sugar, salt, pepper, egg
Equipment: measuring cups, measuring spoons, knife, baking pan, oven, saucepan, stove
Beef and Vegetable Stew
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Soup
Ingredients: beef chuck, flour, fat, salt, pepper, sugar, tomato sauce, water, carrot, onion, oregano, pea
Equipment: measuring cups, measuring spoons, pot, knife
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove