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Phil Magoon’s Goulash

Thu, 06/27/1957 - 17:23
Onions are a key ingredient in this recipe.

I wonder how many of us to stop to think when we are preparing tasty satisfying dish such as this how good a friend the onion is to cook. Some happy day a perceptive food writer will do a definitive monograph on the onion that will rank with Lamb’s essay on roast pork.

The onion is the most important member of a world-wide clan that includes scallions, leeks, chives, shallots and garlic. Shallots are not widely used but they are the most delicate and aromatic members of the tribe. They grow in loose clusters, something like garlic bud clusters, and European cooks use shallots as commonly as we use onions.

This is a dish you can make the morning and hold for the evening meal. Neighbor Phil originated this tasty combination! Use one half cup flour, one and half pounds stew beef, one large onion sliced, one medium carrot in small pieces, one clove garlic, a few shakes of Worcestershire sauce, one eight ounce can peas, one eight ounce can tomato paste. 

Put the beef chunks in a paper bag with the flour, and shake until cubes are well coated with the flour. Place beef in a greased spider and fry with the sliced onion. Fry the beef until it is well browned, stirring the beef and onions from time to time.

When beef is well browned, add water to nearly cover and then add the carrot, garlic, and Worcestershire.

Cover the spider and simmer this mixture for about two hours. Occasionally scrape the bottom of the spider with a pancake turner, and add a little water from time to time if needed.

At the two hour mark add the peas and tomato paste. Then simmer for one half hour more. Blanche and I both liked this combination and with mashed potatoes or rice, it makes a hearty, satisfying meal.

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