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Goulashes, Stews and Ragouts

Goulashes, Stews and Ragouts

Courtesy of the Library of Congress

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

Food Historian Dr. Frederick Douglass Opie 

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Quantity and Taste

Quantity and Taste

25 Cent Meal

25 Cent Meal