Beefsteak Chowder

Cut a generous pound of round steak into strips an inch and a half long and half an inch thick and wide. Cut a two-inch cube of fat salt pork into tiny bits, and cook in a hot frying pan with an onion, sliced very thin.

When the fat is fried out of the pork and the onion is browned, add a quart of boilimg water. Let simmer five minutes, then pour the whole over the piece of steak. Bring the contents of a saucepan quickly to the boiling point. Let boil five minutes, then simmer until the meat is tender.

Have ready four or five potatoes, pared, cut in slices, scalded in boiling water, drained and rinsed in cold water. Add the potatoes with salt and pepper to the meat. Add also, if needed, boiling water to cover the potatoes.

Cook until the potatoes are tender, then add a cup and a half of thin cream or rich milk and additional seasoning if needed.

Split half a dozen crackers and arrange them in a soup tureen. Pour over them the chowder and serve at once.

About this story

Source publication: The Ogden Standard. (Ogden City, Utah)

Source publication date: May 20, 1916

Filed under: 1910s, Meat recipes, Soup recipes

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