Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
Entrees - R
Recipes Are Listed Alphabetically
Rice Beef Stew
2 1/2 Pounds Beef
1/2 Cup Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
6 Tablespoons Fat
1/2 Medium Onion
2 Cloves Garlic, Minced
4 Cups Boiling Water
3 Cups Tomatoes
2 Tablespoons Salt
1 Teaspoon Worcestershire Sauce
18 Small White Pearl Onions, Peeled and Quartered
7 Carrots, Peeled and Cut in 2 Inch Strips
2 Cups Peas
1 Cup Uncooked Rice
Cut meat into 1 1/2 inch cubes. Combine flour, salt and pepper. Coat meat with flour mixture. Melt fat in a Dutch oven. Add meat and brown. Add diced onions, garlic, boiling water, tomatoes, salt and Worcestershire. Cover and simmer 2 hours. Add onions and carrots. Cook 20 minutes. Add peas and rice. Cook 15 minutes.
Rice and Cabbage Rolls
1 Pound Ground Round Steak
3 Tablespoons Parmesan Cheese
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Egg
2 Slices Bread
1/2 Cup Uncooked Rice
12 Large Cabbage Leaves
1/2 Teaspoon Salt
1/2 Teaspoon Chili Powder
1 CUp Tomato Sauce
Place ground meat in a large mixing bowl. Add parmesan, salt, pepper, egg and bread which has been placed in water. Add rice. Mix well. Divide into twelve equal parts. Shape into cones. Wilt cabbage leaves by steaming in hot water. Remove from water and drain. Place a meat roll into each cabbage leaf. Roll tight and place close together, open edge down, in a 2 quart casserole. Sprinkle 1/2 teaspoon of salt and 1/2 teaspoon chili powder over the rolls. Mix tomato sauce and 1 cup water together. Pour over rolls. Cover. Bake in a 375 degree oven for 1 hour and 15 minutes.
Rolled Pot Roast
5 Pound Rolled Chuck Roast
1 Clove Garlic, Cut
2 Teaspoons Salt
3 Tablespoons Flour
2 Tablespoons Fat
1 Cup Water
6 Potatoes, Peeled
8 Carrots, Cleaned
6 Onions, Peeled
Rub meat with garlic. Sprinkle with salt and rub in flour. Heat fat in a Dutch oven. Brown beef on all sides then place on a low rack. Add 1 cup water, or enough to measure 1 inch. Cover tightly. Simmer over low heat and cook about 1 hour per pound, adjusting water as necessary. Add vegetables during the last hour.
