This was too good not to share!
|isn’t the rutabaga gorgeous?|
Golden Autumn Beef Pot
Here’s proof of how unfair many of us have been to rutabagas. In this delicious, substantial soup, they add gorgeous color and subtle good flavor.
1 pound stew meat, cut in 1/2 in. cubes
1 tablespoon butter
1 tablespoon oil
2 meduim oninons, chopped
3 meduim potatoes, cubed
2 cups cubed rutabaga
1 1/2 cups chopped carrots
2 cups coarsely chopped cabbage
2 tablespoons chopped parsley
1 bay leaf
4 beef bouillon cubes
6 cups water
1 tablespoon vinegar
1 teaspoon of sugar
1 1/2 teaspoons salt
ground pepper to taste
In a Dutch oven or heavy pot, brown meat in butter and oil in 2 batches. Set aside. Saute onions in same pan until soft. Return meat to pan along with remaining ingredients. Simmer, covered, 1 to 1 1/2 hours until meat is tender. Correct seasoning.
*I let mine simmer for almost 4 hours. Wanted to make sure the meat was really tender.
This recipe is from my trusty Michigan cookbook, Hollyhocks & Radishes: Mrs. Chard’s Almanac Cookbook
Other good eats this last week or so:
To use up a zucchini in the fridge I made Zucchini Spice Bread
We had Spaghetti & Meatballs for brother’s birthday. His all time favorite. I used a new recipe for meatballs this time and they are the bomb in meatballs! I’ve had this recipe in my notebook for years and never tried them. I will never make any other! Grandma Maroni’s Meatballs 100 year old recipe
On my radar to make soon:
Kansas City Sue’s Chicken We’ve had it once before and it’s been way too long.
Toll House Chocolate Chip Pie
Frito Chili Pie
Chicken Barley Soup
Moscows, the oddest meatball recipe I’ve ever come across!
And Crack Pie. I guess this pie is quite expensive when you buy it in a shop already made. My curiosity is killing me!
What’s cooking at your house?