Sun Of A Gun Beef Stew Recipes
SON-OF-A-GUN BEEF ORGANS STEW
This is an authentic cowboy meal from the days of the settlers. Have I made it? Nope, and don't intend to! Found in the book, A Cowboy Christmas. The book says, "This traditional cowboy dish is not for the faint of heart."
Provided by Lennie
Categories Stew
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put all the ingredients except the brains in a large pot with 1 cup of water and bring to a boil.
- Skim off foam and continue cooking until all meat is tender, two to three hours.
- Add small amounts of water as necessary.
- Add the brains very slowly until the gravy is thick.
- Stir often and cook as slowly as possible from the beginning.
Nutrition Facts : Calories 336, Fat 34.3, SaturatedFat 17, Cholesterol 37.2, Sodium 416.3, Carbohydrate 6.7, Fiber 1.8, Sugar 2.9, Protein 0.8
SUN OF A GUN BEEF STEW
This stew was a mainstay for many chuck wagon cooks of the early cattle drives. It was often used at social gatherings when visitors would bring a variety of ingredients. This recipe has been modernized for convenience but should be cooked in a well-seasoned cast iron kettle. It can be cooked over an open campfire, charcoal, or on a modern stove. The recipe comes to us from Scottsdale, Arizona's Festival of the West.
Provided by riffraff
Categories Stew
Yield 1 batch
Number Of Ingredients 21
Steps:
- Heat oil in Dutch oven or large skillet. Add garlic and chopped beef.
- Brown beef on all sides.
- Add onion, stewed tomatoes, and 3 quarts of water.
- Add seasoning, tomatoes, potatoes, and onion and simmer for 2 hours watching carefully to be sure the pot doesn't go dry.
- Add vegetables and pearl barley and simmer covered for 1 hour.
- Add water as needed.
- Thicken stew with cornstarch.
Nutrition Facts : Calories 3294.8, Fat 71.1, SaturatedFat 28.3, Cholesterol 589.7, Sodium 9166.6, Carbohydrate 422.8, Fiber 71.9, Sugar 56.2, Protein 249.7
SON OF A GUN STEW (COWBOY STEW)
There are more refined names for this very old stew from the cattle country such as son of a gun stew or S.O.B stew, but the old cowhands preferred this down to earth name. In the old cow camps of the Southwest when an animal was slaughtered out on the range to feed the hands, the first night a stew was made of the innards. In those days the stew was put into a cast iron pot and buried in coals. A Dutch oven or heavy kettle or large heavy frying pan with cover will do. You need to know your guests' tastes before serving this. It's good, usually, for a stag party, either a crowd of sportsmen or card players. Use all of the various kinds of variety meats-or omit any you care to, or can't find in your market.
Provided by Olha7397
Categories Stew
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- First, prepare all the meats for the stew. Combine beef tongue and tripe in a kettle; add water to cover. Simmer for about 30 minutes, then lift out tripe. Let it cool slightly and cut into strips. Continue to cook tongue for another 30 to 40 minutes. Drain tongue and let it cool slightly, then pull off skin. Cut of fat and gristly portions and cut tongue into 1 1/2 inch cubes.
- Meanwhile, soak kidney in salted water for about 1 hour, then cut into cubes, cutting out all white veins and fat. Cut beef heart and liver into 1-inch cubes. Parboil brains and sweetbreads in lightly salted water for about 15 minutes. Drain them and cut brains into 1-inch cubes. Remove membrane from sweetbreads and cut or break into pieces.
- Dice the salt pork. In a large heavy Dutch oven or kettle fry it until crisp and brown. Peel and slice onions and add to salt pork. Cook until brown. Add all pieces of meat except brains and sweetbreads. Cook meat in browned onions, turning and stirring frequently, for about 10 to 15 minutes. Add hot water, salt, pepper, and Worcestershire sauce. Crush marjoram and thyme and stir into stew. Cover and simmer for about 2 to 2 1/2 hours, or until meats are tender. Add brains and sweetbreads and continue simmering another 30 minutes or so. If desired for thickening, blend flour with cold water and stir into stew. When stew simmers again and is thickened, it is ready to serve. (You may not want to thicken the stew). Serve with whatever you wish-steamed rice, mashed potatoes, buttered noodles-or lots of crusty homemade bread. Make 8 to 10 servings.
- NOTE: Some versions, notably from Texas, are thickened by sprinkling in a little cornmeal and served with corn bread.
- Soups and Stews The World Over.
Nutrition Facts : Calories 413.7, Fat 25.8, SaturatedFat 9.9, Cholesterol 360.8, Sodium 1284.9, Carbohydrate 9.3, Fiber 0.7, Sugar 1.9, Protein 33.9
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