Spanish Stew for Odd Bits of Meat

Ingredients

• Cut 2 onions into small pieces
• a qt. of tomatoes
• 1 pt. of cold beef or lamb
• salt to taste
• and pepper to taste

Method

1. 1

   Fry onions tender (not brown), add cold beef or lamb, tomatoes, and season with salt and pepper.

2. 2

   Stew until the tomatoes are thick.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 260. The excerpt below is the record exactly as published.

salt to taste. Fill dish to top with sliced raw pota- toes. Add gravy or water, and bake in hot oven Xy^ hrs. — Mrs. Elizabeth Marrs, 55 E. 36th St., Chicago, 111. LEFT-OVER STEW.— Take what is left from a roast, cut in small pieces, put in a stewpan and cover with plenty of water, sea- 378 LEFT OVER MEAT son with salt and pepper, and stew from 20 to 30 minutes. Flavor with onion, cut in small pieces, if desired. Toast 2 slices of bread, cut in small squares, and put on platter, thicken the stew with flour, and pour over toast. Serve hot. — ^Mrs. Martin Logan, 2841 South Park Ave., Chicago, 111. SPANISH STEW FOR ODD BITS OF MEAT.— Cut 2 on- ions into small pieces; fry tender (not brown), and add 1 pt. of cold beef or lamb, cut small, a qt. of tomatoes, and salt and pepper to taste

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