Recipe: Onion Hamburger Stew (using pickling spices, Kroger, 1960's)

ONION HAMBURGER STEW

2 pounds hamburger
2 eggs, beaten until lemon yellow
1/2 cup olive oil
10 medium-sized red onions (if not available, use white or yellow onions)
1 No 2 can tomatoes (20 ounces/2 1/2 cups)
1/2 cup white vinegar
1 teaspoon pickling spices, tied in a little cloth sack so they can be removed
2 cloves of garlic, minced (optional)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon monosodium glutamate (MSG, optional)
8 medium-sized potatoes, peeled

Toughly mix the ground hamburger with the two beaten eggs. Knead by hand so that the meat balls will be very firm. With the large end of your melon ball scoop, form 1-inch diameter meat balls.

Heat the olive oil in a large skillet and slowly brown the meat balls. Shake the pan in a back and forth motion to keep them round and to insure even browning.

Peel the onions; discard peels. Add the whole onions to the skillet; continue to cook until the outer skins begin to glaze.

Add the tomatoes, vinegar, spice bag, garlic, salt, pepper and MSG to the skillet. Cover and simmer for 2 hours. If additional liquid is needed, add just enough water to keep the stew from scorching. If desired, add potatoes 45 minutes before the dish is done.

Remove the bag of spices before serving the stew.

Source: The New Kroger Ground Beef Cookbook by Mettja C. Roate, 1965