Ozark Mountains Stew Food
OZARK MOUNTAINS BEEF STEW
Make and share this Ozark Mountains Beef Stew recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Stew
Time 3h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine flour, paprika, salt and the one teaspoon of chili powder.
- Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven.
- Add onion and garlic and cook until soft.
- Add tomatoes, chili powder, cinnamon, cloves and red peppers.
- Cover and simmer two hours.
- Add potatoes and carrots and cook until vegetables are tender (about 45 minutes).
Nutrition Facts : Calories 138, Fat 5.8, SaturatedFat 2.1, Cholesterol 4.6, Sodium 668.1, Carbohydrate 20.9, Fiber 5.6, Sugar 6.1, Protein 3.1
OZARK MOUNTAINS STEW
How to make Ozark Mountains Stew
Provided by @MakeItYours
Categories Other Soups
Number Of Ingredients 15
Steps:
- Combine flour, paprika, salt and the one teaspoon of chili powder.
- Dredge beef cubes in the flour mixture and brown in hot lard in dutch oven.
- Add onion and garlic and cook until soft.
- Add tomatoes, chili powder, cinnamon, cloves and red peppers.
- Cover and simmer two hours.
- Add potatoes and carrots and cook until vegetables are tender (about 45 minutes).
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- Hot-water cornbread. Crumbled into a glass of milk (or buttermilk) as breakfast, served beside a steaming bowl of beans for lunch or dinner, or slathered with honeyed butter for dessert–cornbread is such a staple of the traditional Ozark meal there’s a yearly Arkansas Cornbread Festival in Little Rock Regional purists argue that cornbread doesn’t even need leavening agents like baking powder or soda–the corn meal is boiled in salted water–hence the name “hot water cornbread”–in a cast iron skillet before it is mixed with bacon grease and egg, formed into individual cakes and baked or fried.
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- Fried catfish. The Ozarks are crisscrossed in rivers and streams, a landscape that makes for some good freshwater fishing–and eating. Bass, crappie, perch and trout land on dinner tables and restaurant fish fries throughout the region, but no fish tastes more like the Ozarks than catfish.
- Vinegar pie. In the late 1800s and early 1900s, with the railroad boom, The Ozarks was one of the biggest apple-growing areas of the Midwest. While the mountain range runs wild with berries in the spring and summer, early Ozarkers added woodland spices like cinnamon, nutmeg and cloves to boiled apples turning them into pies, cobblers and apple butter to sweeten their meals through the winter.
- Biscuits and chocolate gravy. No one’s sure how biscuits and chocolate gravy came to be an Ozarks classic. One theory involves a trade network connecting Spanish Louisiana with the Tennessee Valley, bringing Mexican chocolate to the Appalachian mountains.
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