40-mile Stew -- A Recipe With A History. Recipe
Yield: 1 servingsYield: 1 servings
Recipe by luhu.jp
Ingredients:
1/3 lb: beef per person,
1/3 cup: onion per person,
1/2 cup: mushrooms, fresh sliced,
1: potatoe per person,
1: ground sage,
1: tomato per person,
1: green pepper per person,
1/4 lb: sausage paties, highly seasoned,
1/4 lb: cheese, sharp,
Directions:
History: It has become a traditional Dutch oven meal on guided float
trips, particularly on Idahos Salmon River. The name came from a
old-time river runner who said he made this stew when he "was 40
miles down the river."
Begin by mixing stew beef or cut-up round steak with onion. Season
with garlic salt, pepper, and Worcestershire. Add mushrooms, and
brown in a moderate amount of oil in a heavy Dutch oven over a fairly
hot fire. Stir regularly, until the juices simmer away and the meat
browns.
Remove the Dutch oven to low heat. With a spatula scrape loose
anything sticking to the bottom. This is the last time it is stirred.
Level the meat in a layer in the bottom of the Dutch oven. Add an even
layer of potatoes sliced 1/3-inch thick. Sprinkle with ground sage,
more than you think you should use. Add a layer of sliced fresh
tomatoes, enough to cover the potatoes. Add a layer of bell pepper
pieces to cover the tomatoes. Some people make the mistake of adding
carrots at this time, spoiling all the work they have done.
Put a layer of thin, highly seasoned sausage paties over the peppers.
Put the Dutch oven over low, even heat and simmer. Since it si not
stirred, too much heat will scorch the bottom. A great deal of juice
will cook out of the vegetables. This should be simmered away,
leaving the stew a thick casserole consistency.
If time is short, the stew is edible when the sausage is done. You can
brown the sausge by heating the Dutch oven lid in the fire and piling
coals on it when you replace it on the oven, but that isnt
essential. Add a layer of cheese over the sausage when the stew
begins to thicken and let it melt in, about long enough for a beer. A
sharp Cheddar is traditional, but a smoked Danish cheese is
recommended. Serve with a green salad, biscuits, and a beverage.
Because a "40-miler" is in layers, a serving should go all the way to
the bottom of the Dutch oven.
Yield: 1 servings
Source from luhu.jp
trips, particularly on Idahos Salmon River. The name came from a
old-time river runner who said he made this stew when he "was 40
miles down the river."
Begin by mixing stew beef or cut-up round steak with onion. Season
with garlic salt, pepper, and Worcestershire. Add mushrooms, and
brown in a moderate amount of oil in a heavy Dutch oven over a fairly
hot fire. Stir regularly, until the juices simmer away and the meat
browns.
Remove the Dutch oven to low heat. With a spatula scrape loose
anything sticking to the bottom. This is the last time it is stirred.
Level the meat in a layer in the bottom of the Dutch oven. Add an even
layer of potatoes sliced 1/3-inch thick. Sprinkle with ground sage,
more than you think you should use. Add a layer of sliced fresh
tomatoes, enough to cover the potatoes. Add a layer of bell pepper
pieces to cover the tomatoes. Some people make the mistake of adding
carrots at this time, spoiling all the work they have done.
Put a layer of thin, highly seasoned sausage paties over the peppers.
Put the Dutch oven over low, even heat and simmer. Since it si not
stirred, too much heat will scorch the bottom. A great deal of juice
will cook out of the vegetables. This should be simmered away,
leaving the stew a thick casserole consistency.
If time is short, the stew is edible when the sausage is done. You can
brown the sausge by heating the Dutch oven lid in the fire and piling
coals on it when you replace it on the oven, but that isnt
essential. Add a layer of cheese over the sausage when the stew
begins to thicken and let it melt in, about long enough for a beer. A
sharp Cheddar is traditional, but a smoked Danish cheese is
recommended. Serve with a green salad, biscuits, and a beverage.
Because a "40-miler" is in layers, a serving should go all the way to
the bottom of the Dutch oven.
Yield: 1 servings
Source from luhu.jp