Beef Chop Suey

from the Rosie’s Riveting Recipes historic cookbook
© Can Stock Photo / Dusan

The following recipe is based on a historic Heart Chop Suey recipe included in Rosie’s Riveting Recipes. However, I used regular beef instead of beef heart as many people may find organ meat less than palatable, and because beef heart may be difficult to find. I used stew meat, but I think chuck steak, flank steak or other cheaper cuts of beef would also work nicely. The end result was a tasty, easy-to-prepare meal that was both healthy and delicious, and somehow I think Rosie would approve.

BEEF CHOP SUEY

  • 1 to 1 1/2 pounds stew meat or chuck steak
  • 3 tablespoons flour
  • 2 cups coarsely chopped onion
  • 1 cup chopped carrots
  • 1/4 cup butter or margarine
  • 1 cup diced celery
  • 1/2 coarsely chopped green pepper
  • 2 bouillon cubes
  • 2 cups water (or 2 cups of beef broth, omitting bouillon cubes)
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons soy sauce
  • 4 cups boiled rice

Cut meat into 1/2-inch cubes and dust with flour. Place meat and onion in heavy frying pan and brown in butter or margarine. Add celery, carrots, green pepper and bouillon cubes and 2 cups water. (Beef or chicken stock can be used in place of water and bouillon cubes.) Cover and simmer until tender, about 1 to 1/2 hours. Add seasonings and sauce. Serve with boiled rice or fried Chinese Noodles. Yields 6-8 servings.

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Hungarian Goulash

From the Rosie’s Riveting Recipes cookbook

© Can Stock Photo / fanfo

This historic recipe is great for using up leftovers, and while it includes potatoes as an option, I personally wouldn’t consider it a real goulash without the potatoes, or a can of tomatoes for that matter. If you have any leftover vegetables in the refrigerator you can certainly toss them in as well. Some people like to use ground beef and add pasta instead of potatoes, but that would be more of an American Goulash.

Gayle Martin

Hungarian Goulash

2 lbs beef chuck, neck or flank meat
2 tablespoons butter, margarine or drippings
1 cup chopped onion
1 cup water
1/8 teaspoon caraway seed (if desired)
1/2 teaspoon marjoram
1 1/2 teaspoon salt
1 clove garlic
paprika

Cut meat into 1-inch cubes. Let onion brown in butter, then add meat and let it brown lightly. Add caraway seed, marjoram, salt, chopped garlic and enough paprika to create a noticeable red color. Add 1 cup water, cover and simmer for 2  1/2 hours. Add more water if necessary. Whole potatoes may be added to the goulash 1/2 hour before done. Some goulash recipes call for the addition of tomatoes. Strained tomatoes may be substituted for water in this recipe. Makes 6 servings.

Note: Serve over noodles or your favorite pasta.

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Quick Impromptu Spaghetti and Meatballs

© Can Stock Photo / pstudio66

I usually make my spaghetti sauce from scratch, but every once in awhile I’ll get a hankering for spaghetti and meatballs and I simply don’t have the time to prepare my signature sauce. That’s when I have to get creative, and I’ve came up with a tasty alternative. It takes about thirty minutes to prepare, and it’s delicious.

Gayle Martin

QUICK IMPROMPTU SPAGHETTI AND MEATBALLS

  • 1/4 cup bread crumbs
  • 1 1/2 teaspoons Italian seasoning blend
  • 1/4 teaspoon black pepper
  • 1 egg
  • 1  pound extra lean ground beef
  • 2 tablespoons olive oil
  • 2 (14 1/2 oz) cans Italian style diced tomatoes*
  • 2 small (6 ounce) cans tomato paste
  • splash of red wine
  • one small onion, chopped
  • 1 clove garlic, minced**
  • salt and pepper to taste
  • pasta

Blend bread crumbs, Italian seasoning, black pepper, egg and ground beef together in a large mixing bowl and knead until well blended. Break off small pieces of meat mixture and roll into 1-inch diameter meatballs. Place meatballs on a plate. Pour olive oil in a large, deep skillet or saute pan. Turn stove on medium and heat the oil for about two minutes. Add meatballs, onions and garlic and stir frequently but very gently until meatballs are browned on all sides.

Add canned tomatoes, tomato paste, salt and pepper to taste, and a splash of red wine. Blend well, being careful not to break the meatballs. Once sauce starts to bubble reduce heat to low, cover and simmer for 20 minutes, stirring occasionally. (If sauce is too thick add a little more wine or a small amount of water.) While sauce is simmering prepare your favorite pasta according to package directions. Yields approximately 24 meatballs.

*If using plain canned tomatoes add two teaspoons Italian seasoning to sauce.

**1 teaspoon of garlic powder may be substituted for fresh garlic.

 

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Fish or Meat Soufflé

 
© Can Stock Photo/ajphoto
from the Rosie’s Riveting Recipes cookbook

During WWII many food products were scarce. This is why food was rationed. So, as a result, some recipes included different variations so people could use whatever they had on hand. This recipe is surprisingly easy to prepare, and it’s delicious.

Gayle Martin 

FISH OR MEAT SOUFFLE´

  • 2 tablespoons butter, melted
  • 4 tablespoons enriched flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons enriched flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery salt
  • 3/4 cup milk
  • 4 egg yolks, beaten
  • 2 cups flaked salmon, tunafish, ground or cooked chopped meat
  • 4 egg whites, stiffly beaten

Combine flour, butter, add seasonings in top part of double boiler. Add milk gradually, stirring constantly. Cook to form a thick paste. 

Beat egg yolks until thick and light in color; add flour mixture and stir until smooth.  Add salmon; mix well. Fold carefully, but thoroughly, into egg whites beaten stiff but not dry. Turn into well-greased casserole. Place in pan of hot water; bake in moderate (350ºF.) oven about 1 hour and 10 minutes, or until set, or knife inserted into center comes clean. Serve at once with melted butter, celery, or pickle sauce.  Serves 6.

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My Mother’s Recipes — Beef Stroganoff

© Can Stock Photo / roxanabalint

Many of the recipes in this blog come straight from my mother’s kitchen. Every night she cooked us an amazing meal from scratch. And, every night, our family sat down at the dinner table together. Those are some of the happiest memories from my childhood

The following is one of my favorite dishes. And I make it just like my mother did.

GM

MY MOTHER’S CLASSIC BEEF STROGANOFF 

  • 1 to 1 1/2 pounds round steak or sirloin tips
  • 2 cans cream of mushroom soup
  • 1/4 cup red wine (optional)
  • 1/2 pound sliced fresh mushrooms (optional)
  • 1 small onion, chopped (optional)
  • 2 cups sour cream*
  • steamed white rice, brown rice, or noodles

Slice beef into small cubes and brown in a sauté pan over medium heat. If desired, add chopped onion, sliced mushrooms, and red wine. Once meat has browned all the way through add cream of mushroom soup. Stir mixture thoroughly and heat to boiling. Reduce heat and simmer on low for about 15 to 20 minutes, stirring occasionally. While meat is simmering cook rice or noodles according to package directions and serve with the meat mixture on top of the rice or noodles. Blend sour cream into meat mixture just prior to serving, or spoon a dollop or two of sour cream on top of the meat mixture immediately after plating. Serve.


* Plain yogurt can be used as a substitute for sour cream.

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Creamed Dried Beef on Baked Potatoes

from the Rosie’s Riveting Recipes historic cookbook

 
© Can Stock Photo / MSPhotographics

It’s funny how some recipes can sound so bland and boring on paper, but when you try them, you find yourself pleasantly surprised. In fact, this was one of my dad’s all time favorite dishes, only he called it creamed chipped beef and he preferred it served on toast.

During WWII, meat was rationed, so housewives needed to make scarce beef go further. This historic ration recipe uses very little beef. You can serve it as a main course or a side dish. It’s also easy to prepare and tastes delicious. If dried beef isn’t available, pre packaged deli-sliced roast beef can also be used.

Gayle Martin


CREAMED DRIED BEEF ON BAKED POTATOES       

  • 1/4 lb dried beef broken in small pieces
  • 1/4 cup butter
  • 1/4 cup chopped onions
  • 1/4 cup flour
  • 1 cup evaporated milk diluted with 1 cup water
  • 1/4 cup green pepper
  • 1 teaspoon Worcestershire Sauce
  • 2 -4 baked potatoes, split open

Brown onions in butter and blend in flour. Add milk gradually and stir until thick. Add remaining ingredients and serve over split baked potatoes. Yield: 4 servings.

 

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