Nov 16, 2021
Listen to Sherry and Marshall discuss the types of coaches, traveling etiquette, colorful stories and characters.
This show's bonus:
2 T. bacon fat or oil
1 large onion, sliced
¼ tsp. freshly ground pepper
½ tsp. salt
1 lb. bison (buffalo)* stew meat
1 ½ T. flour
4 c. beef stock
1 tsp. Worcestershire sauce
¼ c. freshly chopped parsley
4 carrots, sliced
3 large potatoes, cubed
Salt and pepper to taste
Heat the bacon fat over medium heat in a large stock pot. Add the onion, salt and pepper, and stir. Sauté for about 5 minutes or until the onions turn translucent.
Push the onions to the sides of the pan and turn the heat to medium high. Add the bison cubes and quickly sauté until lightly browned on all sides. Sprinkle the meat with the flour, a few grinds of pepper, and a pinch of salt. Stir to make sure the flour gets incorporated and cook for 2-3 minutes.
Slowly add the beef stock and stir to remove the browned bits from the pan. Add the Worcestershire sauce, parsley, carrots, and potatoes. Reduce heat and simmer uncovered for four hours. About half way through, check for seasoning. Add salt or pepper to your taste.
*You can substitute lean cuts of beef, like London broil or bottom round.
Recipe from Josiah T. Marshall in, The Farmers and Emigrants Complete Guide, 1855
To learn more about Sherry Monahan and her books, visit her website.
To learn more about Marshall Trimble and his work, visit his website.
Next Episode: Ep 31: Thanksgiving on the Frontier