Spanish Beef Stew

Ingredients

• one pound stew beef or veal
• flour thickly
• tablespoon of hot fat
• one-half cup chopped onion
• one bay leaf
• four cups tomatoes
• add salt
• one tablespoon chile pulp
• one cup cold boiled potatoes

Method

1. 1

   Cut beef into small pieces, flour, and brown in hot fat.

2. 2

   Add onion, bay leaf, and tomatoes; cook slowly until meat is tender.

3. 3

   Add salt, chile pulp, and potatoes.

4. 4

   Serve on triangles of buttered toast.

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 9. The excerpt below is the record exactly as published.

one-half cup chopped baeon, one-half eup tomatoes, tea- spoon salt, tablespoon ehile pnlp or chile powder, mix to thick donah with corn meal, make into balls size of walnnts, drop in salted boiling water and tomatoes, littk* lard and corn meal to thicken water when meat is done. Spanish Beef Stew Cnt one ponnd stew l)eef or veal in small two- inch pieces, flonr thickly and brown in table- spoon of hot snet; add one-half cnp chopped on- ion, one bay leaf, fonr cnps tomatoes; cook slowly nntil meat is tender; add salt, one tablespoon chile pnlp; one cnp cold boiled potatoes

Cook this with the app: pantry check, scaling, and the assistant.