From one Rosenthal to another: beef stew

RECIPE FINDER

June 01, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

In the 1960s, Evelyn Rosenthal of Baltimore had a recipe for beef stew bourbonnaise which, she says, was a favorite of "my husband and children. It was given out by the French ambassador's wife and called for chuck beef cubes, ketchup, wine, spices, tomato sauce and more. I've lost it or given it away and would like your help."

Her answer came from Arlene Rosenthal, "no relation," of Columbia who found this recipe in a cookbook titled "Cooking is an Art." "Note the ketchup and maybe the soup does not sound authentically French but this could be the one she is looking for," she wrote.

Rosenthal's beef stew bourbonnaise

Serves 6

1 1/2 pounds beef, chuck, cut in 1-inch cubes

1 tablespoon oil

1 garlic clove, minced

1 medium onion, chopped

1/2 teaspoon salt

1/8 teaspoon pepper

1 can tomato soup, undiluted

3/4 cup dry red wine

1/4 cup water

1/4 teaspoon basil

1/4 teaspoon thyme

1/2 cup ketchup

3 carrots, cut into 1-inch pieces

1 1/2 cup celery cut into 1-inch pieces

4 medium potatoes, pared and quartered

Brown beef cubes in hot oil. Add garlic and onion to beef and saute until onions are transparent. Add salt and pepper. Stir in tomato soup, wine and water. Bring to a boil. Lower heat and cover. Simmer 30 min

utes. Add basil, thyme and ketchup. Arrange carrots, celery and potatoes on top. Cover and simmer for 1 1/2 to 2 hours (or bake at 300 to 325 degrees) until meat and vegetables are tender.

*

Kathy Brownley of Catonsville requested a "cold tuna and macaroni dish that included a salad dressing like Thousand Island or Russian."

Annette Stewart of Reisterstown answered with a recipe which she says is her family's favorite. "When I make a batch of this everyone wants just a little more and before you know it, it's all gone," she wrote.

Stewart's tuna macaroni salad

2 cups cooked elbows or small shells, cooled

1 can of oil-packed tuna, well-drained

1/2 cup diced Cheddar cheese

1/2 cup thawed green peas

1 cup Marzetti Slaw Dressing

1 hard-cooked egg, chopped

2 tablespoons chopped onion

3 tablespoons of sweet relish

1/2 teaspoon dillweed

Mix all ingredients and chill salad for several hours to blend flavors.

Recipe requests

* Frances C. Miller of Baltimore writes, "Could somebody please give me the recipe for a butter-and-herb sauce for steak as served at the now defunct Beefsteak Charlie's?"

* Roberta Zuk of Baltimore wants a recipe for frozen bread-and-butter pickles.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

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