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pmc...here are Mulligan Stew recipes with everything from beef stew to
lamb...hope you find one to your liking! I posted a great Corn Beef recipe
earlier this month which you can find by typing corn beef into search...It's
titled Different corn beef....from BB...have fun! If you need help finding it
let me know...It is a very good recipe and different than most! Happy St.
Patricks Day!MULLIGAN STEW
Melt 2 tablespoons bacon drippings in a Dutch oven.
When hot, add 1 1/2 pounds beef stew, cut into 1/2-inch cubes.
Cook slowly until the meat is brown, adding additional fat only
if necessary to keep the meat from sticking. Then add 1 cup of
water and 1 teaspoon salt. Cover and simmer for 1 1/4 hours.
Next add:
1/2 bay leaf
1/4 tsp. chili powder
2 medium carrots
1 large potato, sliced
1 large turnip (diced)
2 c. chopped cabbage
1 c. celery
1/2 green pepper
1 can tomatoes (1 lb.) and
juice
1/2 c. uncooked rice
2 tsp. salt
3 c. water
Cover and cook until the vegetables and meat are tender,
about 45 minutes. Season to taste with salt and pepper. Serve
hot in soup bowls. Serves six to eight.
This is a recipe by the famous Moorison Wood and it is,
as he says, a mighty savory stew.
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Mulligan Stew
a fistful of flour
2 shakes paprika
1 lb. lamb
1 lb. beef
a good pinch of salt
2 shakes celery salt
2 shakes pepper
Wash meat; dry it and roll in flour mixture. Put a good
lump of butter in frypan. Sear meat on both sides. Into large
saucepan, put:
2 qt. boiling water
2 carrots
1 parsnip
1 sweet green pepper
2 sticks celery
1 large onion, cut up
Add meat and simmer slowly for 2 1/2 to 3 hours. Add 5
or 6 potatoes (diced) when cooking about 2 hours. Thicken soup
with 1 1/2 tablespoons flour in a little cold water.
Note: A soup bone boiled with this makes it more
delicious.
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MULLIGAN STEW
1 stewing chicken, cut up
3/4 lb. beef, cubed
3/4 lb. Italian sausage,
skinned and cut in chunks
3 1/2 qt. stock
2 1/2 c. quartered, skinned
tomatoes
2 c. fresh corn or Niblets
1 c. fresh lima beans
1 can okra (optional)
2 c. diced peppers
3/4 c. diced onions
1 c. diced carrots
1/2 c. diced celery
1 c. sliced mushrooms
1 bay leaf
1 Tbsp. Worcestershire sauce
Saute sausage and beef until almost done. Add meats to
stock; bring to a boil. Reduce heat; simmer 1 hour. Cool
enough to remove bones. Return meat to broth. Return to boil;
add all ingredients, except corn. Simmer 45 minutes; stir
frequently. Add corn; simmer 15 minutes. Season to taste.
Serves 8.
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MA ZACHERY'S MULLIGAN STEW
2 qt. tomatoes
3 medium onions
6 large potatoes
1/2 lb. white bacon
1 can cream-style corn
1 can corned beef
1 can pork and beans
Put tomatoes in large kettle. Boil 20 minutes. Mean-
while, cut bacon in slices. Fry until crisp. Peel and cut up
potatoes and onions and put into hot bacon fat. Cook until
soft but not brown. Add to boiling tomatoes. Continue to cook
for 30 minutes. Then add corn, corned beef and pork and beans.
Simmer 1 hour. Salt and pepper to taste.
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MULLIGAN STEW
1 Tbsp. shortening
1 lb. ground beef
1 tsp. salt
1 (10 1/2 oz.) can tomato soup
water
4 carrots
4 potatoes
2 onions
Melt shortening in a heavy pan or electric pan and add
beef. Brown over medium heat. Add salt, tomato soup and 2
cans water. Cover tightly. Cook slowly until tender, about 1
hour. Add sliced carrots and quartered potatoes and quartered
onions. Cover, cooking slowly for about 30 more minutes. Add
more water if needed.
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