Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
Castle Range Goulash
• 2 pounds beef shank, cut into 1-inch cubes
• 3 tablespoons flour
• 1/2 teaspoon paprika
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 onion, chopped
• 3 tablespoons fat
Place the above dry ingredients in a paper bag, shake well, and roll meat cubes in the bag.
Brown floured meat cubes and onion in the fat.
(Use a pot with a lid.) Cover with:
1 3/4 cups meat stock or bouillon
1/2 cup sour cream
1/2 cup tomato juice or soup
black pepper, to taste
2 whole cloves
1/2 cup celery, coarsely chopped
1/2 bell pepper, chopped
Cover and simmer 3 hours, or until meat is very tender. About 1 hour before serving time, add:
4 to 6 carrots
4 medium potatoes, cut up small
2 cups peas
Cook until vegetables are tender. Add small can of mushrooms 10 minutes before serving (optional).
As I write this week's column, leaves are dropping off the trees, and the sky is a dark blue-black, threatening of storm. (It's probably a good thing that our potatoes are dug.)
It's time to cook up some hearty, cool-weather meals.
This week's recipe comes from "Cattlemen's Favorite Beef Recipes," a booklet of recipes compiled by the Colorado Cowbelles in 1957 (originally compiled in 1954).
"Castle Range Goulash" serves 6 to 8. The recipe was contributed by Mrs. Charles Stoner, of the Black Mesa Cowbelles.
The recipe has lots of ingredients which include: 2 pounds beef shank (cut into 1-inch cubes), 3 tablespoons flour, 1/2 teaspoon paprika, 2 teaspoons salt, 1 teaspoon sugar, 1 onion (chopped), 3 tablespoons fat, 1 3/4 cups meat stock or bouillon, 1/2 cup sour cream, 1/2 cup tomato juice or soup, black pepper (to taste), 2 whole cloves, 1/2 cup celery (coarsely chopped), 1/2 bell pepper (chopped), 4-6 medium carrots (diced), 4 potatoes (cut small), 2 cups peas and 1 small can mushrooms (optional).
As long as you have 2 pounds of one-inch cubes, I don't think it matters if it's shank meat.
You'll need a pot with a lid.
Place the flour, paprika, salt and sugar in a paper bag and shake well.
Place the cubes in the bag and roll well so that they are covered with the flour mixture. Put the 3 tablespoons of fat in the pot and brown the meat with the onions. Then cover with the meat stock or bouillon, sour cream, and tomato soup or juice.
Add the black pepper (to taste), cloves, celery, and bell pepper. Cover and simmer 3 hours or until the meat is very tender. About 1 hour before serving, add the carrots, potatoes and peas. Cook until the vegetables are tender. Add a small can of mushrooms about 10 minutes before serving time (optional).
The suggested menu to go with "Castle Range Goulash" includes lime gelatin pear salad, baked cornbread with butter and grape jelly, peach pie and beverages.
At the time the Cowbelle booklet was in print, the cost of the main course would have been approximately 24 cents per serving.
If you have recipes to share, please send them to me at Box 415, Craig 81626 or call me at 824-8809.
Copyright Diane Prather 2009.