Mennonite Stew Recipes

AMISH POOR MAN'S STEAK

Steps:

• Mix ground beef, milk, saltine cracker crumbs, onion, salt, and black pepper in a bowl. Shape mixture into a narrow loaf and place onto a baking sheet; cover and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cut loaf into 1-inch-thick slices and sear the 'steaks' in the hot skillet until browned, 2 to 3 minutes per side. Insides will still be pink. Arrange slices in a roasting pan. Spread mushroom soup over steaks.
• Bake steaks in the preheated oven until mushroom soup is bubbling and meat is no longer pink inside, about 1 hour. An instant-read meat thermometer inserted into the center of a meat slice should read at least 160 degrees F (70 degrees C).

CABBAGE BORSCHT MENNONITE SOUP

Steps:

• Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove.
• Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.

MENNONITE STEW

Steps:

• Heat oil in large pot and brown beef with onions.
• Sprinkle flour to coat everything and cook 1 minute.
• Add water and chopped tomato.
• Cover and simmer for 2 hours.
• Add potatoes, carrots and spices.
• Simmer an additional hour.
• Add peas and red pepper and simmer an additional 15 minutes.
• Serve with fresh bread.

MOUNTAIN MAN STEW

Steps:

• In a large, deep skillet over medium heat, cook bell pepper, onion, carrots and mushrooms in butter, until onion is translucent. Stir in garlic powder, Italian seasoning, salt, pepper and beef. Cover and cook over low heat until vegetables are softened and meat is browned, stirring frequently.
• Meanwhile, place potatoes in a 2-quart saucepan and cover with water. Bring to a boil and cook until tender, 15 minutes. Drain and stir potatoes into vegetable mixture.
• Pour 1 1/2 quarts water into the 2-quart saucepan and dissolve the bouillon in the water. Bring to a boil, then remove from heat.
• In a large mixing bowl or stock pot, carefully combine broth and vegetable mixture until well combined. Serve hot.

HEMETSCHWENGER - APPLE TURNOVERS (MENNONITE)

Steps:

• Preheat oven to 350°.
• Mix the whipping cream and butter together until well blended.
• Add the flour. Mix until the dough comes together and can me formed into a ball. Dough should not be too sticky, If it is, add more flour as you mix, 1 teaspoon or a good pinch at a time. DO NOT OVER MIX!
• Divide dough in half. Shape each half into flat ovals. Wrap in plastic wrap and refrigerate for one hour.
• Lightly flour your rolling surface and rolling pin.
• Roll each half into a 12x12 square. A lightly dusting of flour as needed to prevent sticking.
• Using a pizza cutter, cut into 9 squares. Each square will be 4x4.
• Place each square on a cookie sheet. Add a spoonful of apples, Sprinkle with cinnamon sugar.
• Pick up all 4 corners and bring to the center and twist to form a knot.
• NOTE: ***Freeze at this point and bake later. DO NOT THAW first before baking.
• Bake for 25-30 minutes. They will brown slightly on the bottom. Filling will be bubbly and apples tender. * Baking time may need to be adjusted if baking from frozen state.
• Remove from cookie sheet promptly and roll in cinnamon sugar.
• Serve warm or set aside to cool. Best flavor when serve warm.
• A small scoop of vanilla ice cream would put this over the top!

ABSOLUTELY THE BEST AMISH BEEF STEW

Steps:

• Melt shortening over high heat in a large pot or dutch oven.
• Add beef cubes and brown over medium heat, stirring occasionally, about 15-20 minutes.
• Add onions, boiling water, salt, lemon juice, sugar, worcestershire sauce, pepper, paprika, allspice and cloves.
• Simmer, tightly covered, for about 2 hours, stirring occasionally.
• Add vegetables and simmer another 30 minutes (covered), or until tender.
• Note: if your lid is not tight on the pot, you may not have enough liquid left to just about cover everything after you add the veggies.
• If this is the case, add more water to barely cover ingredients.
• Mix cold water and flour together and blend until smooth.
• Push meat and veggies to the side of the pot and add flour mixture slowly, incorporating into liquid.
• When gravy thickens, stir all ingredients gently to distribute gravy evenly.
• Simmer another 5 or 10 minutes and enjoy!