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RAGOUT A LA DEUTSCH (German Beef-Ragout), German
Wipe meat with damp cloth. Dice beef and sauté with onions in fat until onions are transparent. Rinse kidney, cut off any excess fat. Slice kidney into pan with beef and onions. Season with salt, pepper and paprika. Cover and let cook slowly 30 minutes. Stir frequently.
Add flour, mix well. Add stock or water to cover neat mixture well. Add tomato puree or chopped tomatoes. Mix and bring to boil, then lower heat and cook slowly 30 minutes. Add bay leaf, caraway seeds and vegetables. Cover and let simmer 1 hour. Serves 6 or more.
Contributed by Dr. Hans Munzer, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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