Goulashes, Stews and Ragouts
Courtesy of the Library of Congress
In the 1930s, FDR’s New Deal Program the Works Project Administration (WPA) employed out of work writers. America Eats was one of research projects they worked on. Here’ s another story in our series eating while poor. Along New York City’s Bowery and lower Third Avenue 8,000 people are served every twenty-four hours a day tremendous quantities of simple food in cafeteria style restaurants. The cheaper cuts of meat are made into goulashes, stews, and ragouts.
Beef Stew Recipe
Ingredients
1-pound boneless stewing beef
salt-and-pepper
flour
drippings
1 ½ cups water
3 diced potatoes
3 sliced onions
3 diced carrots
1 cup green beans
Instructions
Cut meat into inch cubes, sprinkle with salt and pepper, roll in flour and brown in drippings. Add water, cover, and simmer until almost tender, about 2 to 3 hours. Add vegetables, season with salt and pepper, and continue to simmer, covered, until vegetables are done. Stir occasionally.
Money-Saving Dishes published in the Philadelphia Tribune February 19, 1949
