Mulligan Recipes

MULLIGAN STEW

Steps:

• Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 hours. Add carrots, potatoes, celery and onion; cover and simmer for 40 minutes. Add corn, beans and peas; cover and simmer 15 minutes longer or until vegetables are tender. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley.

MULLIGAN STEW RECIPE

Steps:

• Coat cubed beef in flour. In a large skillet over medium high heat, add oil and brown beef on all sides. Remove beef from skillet. Sauté sliced mushrooms, onions, and garlic over medium heat for 3 to 4 minutes. Add beef, tomato paste, beef broth, beer, potatoes, and carrots. Simmer covered for one hour. If needed, thicken by mixing cold water and corn starch together and stirring corn starch mixture into the stew. Garnish with parsley and serve.

SQUIRREL MULLIGAN

Steps:

• Stew squirrels and reserve broth.
• Remove meat from bones and put back into broth.
• Bring to a boil and add all ingredients except rice.
• Turn down heat and simmer about 45 minutes, or until vegetables are tender.
• Add cooked rice.
• Serve hot.

MULLIGATAWNY

Steps:

• Add the butter to a pot over medium heat and let it melt. Add the chicken and cook, stirring occasionally, until golden. Add the garlic and onions and cook, stirring, for a couple of minutes. Sprinkle the flour over the chicken and onion mixture and stir to combine. Stir in the curry powder and cook for 1 minute, stirring constantly. Pour in the chicken broth and stir to combine; cook for another minute to thicken. Add the half-and-half, brown sugar and some salt and pepper and cook for 5 more minutes.
• Meanwhile, peel and dice the apple. Add the apples to the pot and cook for another 5 minutes. Taste, adjust the seasonings and serve!

AMY'S MULLIGAN STEW

Steps:

• Melt shortening in the bottom of a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Pour in tomato soup. Fill the empty can with water twice and pour in. Season with salt and mix until well combined.
• Cover and cook over medium-low heat until beef is tender, about 2 hours. Make sure there is always liquid in the Dutch oven; add more water if needed.
• Stir in potatoes, carrots, and onions once beef is tender. Add enough water to nearly cover the vegetables. Cover and simmer over medium-low heat, stirring often, until stew thickens and vegetables are very soft, 30 to 40 minutes.

MULLIGATAWNY SOUP I

Steps:

• Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
• Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
• When serving, add hot cream.

BEEF AND BARLEY MULLIGAN

Steps:

• In a large skillet, cook ground beef with onion and green pepper until the meat is no longer pink; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for about 1 hour or until barley is tender, stirring occasionally.

JOHN MULLIGAN'S MULLIGAN STEW

Steps:

• Sprinkle the beef with the salt and pepper and dredge in 1/2 cup of the flour, coating pieces well.
• Heat 1 tbsp of the oil in a large cooking pot.
• Brown the meat on all sides-- do this in batches-- over medium-high heat; use more oil as needed.
• Set meat aside once browned.
• Pour 1/2 cup water into the pot and scrape bottom and sides with a wooden spoon to dislodge all the brown bits.
• Return meat to pot.
• Add enough water to cover meat by one inch and bring to a boil; boil for 5 minutes.
• Reduce heat and simmer meat for two hours; skim away any foam as necessary.
• After two hours, add carrots, turnips, onion slices and potatoes to stew.
• Simmer until the vegetables are tender, about 45 minutes; add water if necessary to barely cover the stew.
• In a bowl or measuring cup, combine the remaining 1/4 cup flour with 1/2 cup of the cooking liquid and whisk to a smooth paste.
• Whisk or stir into the stew; simmer for an additional 10 minutes.
• Add salt and/or pepper to taste, and serve.
• Note: The recipe doesn't call for any herbs or spices, but I would add some fresh herbs along with the vegetables; I would suggest fresh thyme and fresh parsley.