MULLIGAN STEW (MAINE STYLE)

1 pound beef, cut in cubes
1 pound lamb, cut in cubes
1/2 cup flour
1 tablespoon celery salt
1/2 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
butter (for frying)
2 quarts cold water
soup bone*
2 diced carrots
1 diced parsnip
2 stalks diced celery
2 chopped onions
6 diced potatoes
1 cup cooked elbow macaroni
2 tablespoons flour mixed with a small amount of cold water

Wash and dry meat; cut in pieces; roll in flour mixed with seasonings. Sear meat on both sides in butter in a frying pan.

Put cold water, carrots, parsnip, celery and onions into a soup kettle, add meat and simmer 2 1/2 hours. At end of 2 hours add potatoes and macaroni.

Thicken soup with flour moistened with cold water.

*When possible, boil a soup bone with Mulligan to add to its strength.

Servings: 6
Source: Good Maine Food