|The recipe in the original form. |
|The magazine, September 1953|
Here's my tweaked version (Not to be confused with my twerked version. That would be inappropriate, especially at my age.):
- 1 and 1/2lbs Stew meat cut into 1 inch cubes (My butcher does this for me. Saves time.)
- Salt and Pepper- amounts aren't given. Start with 3/4t salt and 1/2t pepper. You may want to change it next time.
- Flour- again amounts aren't given. I use about 3/4C, which is way too much. Use 1/2C and let me know how it goes.
- 8oz Tomato sauce
- 1/2C Red wine (preferred) or water
- Garlic salt- no amount given. Just shake the bottle a few times over the pot.
- 8oz Fresh sliced mushrooms (My addition- totally optional.)
- 8oz Pasta (Corkscrew works well but any sturdy bite sized pasta will do.)
Make seasoned flour by mixing flour, salt and pepper in a bowl. Heat a couple of tablespoons of olive oil in a medium pot or Dutch oven over a medium high heat. Toss the meat a few pieces at a time in the seasoned flour. Shake off the flour or if you have a small handheld strainer put the meat in and give it a good shake. Put the floured meat into the pot and brown on all sides.
Add 3/4C boiling water to the pot. Cover and simmer for 2 hours. Meat will be tender.
Add tomato sauce and wine or water to the pot. Stir and add the garlic salt and more salt and pepper if necessary. ( I don't add more salt/pepper here but hubby adds more at the table. See what I mean about his wonky tastebuds?)
[Now you have a choice. Either let this cool and put into the fridge, add fresh sliced mushrooms and cook a bit longer, or continue with the recipe.]
Cook pasta in salted water. (This is from 1953 after all. I personally don't add the extra salt.) When al dente (Back to 2013!), drain. Serve meat mixture over pasta. I prefer it without the parmesan cheese listed in the original recipe but add a sprinkle if you'd like. Be sure each plate gets lots of yummy sauce.
[If you've stopped the recipe after cooking the meat mixture just reheat in the microwave or on the stove and cook the pasta. Voila. You're all caught up!]
This dish is great reheated, pasta and all, the next day for lunch.