Dad's Son of a Gun Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Nobody knows the correct proportions, it all depended on the size and kind of animal slaughtered. It could be beef, goat or lamb.
Pieces of muscle meat
Heart
Kidney and kidney fat
Liver
Sweet breads
Marrow gut, or if a calf was unavailable, small intestine
Brains (optional) Dad saved the brains to scramble with eggs
Tongue, skinned and chopped (Optional)
Onions, chopped
Garlic, minced
Peppers, chopped (Any kind, hot or mild will do)
Flour
Salt and pepper to taste
Water
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Directions: |
Directions:Rinse the intestines thoroughly and soak, refrigerated, in slightly salty water overnight. Rinse again, and again. Cut them into pieces no more than an inch long.
Chop the heart, kidney, liver and sweet breads into small pieces. Dad used less of the kidney than the other meats, perhaps he didn't care so much for the taste. Sometimes the tongue was used, but he simmered that, skinned it and added it to the stew pre-cooked.
Brown the pieces of muscle meats in the kidney fat, add the onions, garlic, pepper, salt and pepper. Add a small amount (a few tablespoons) of flour and slowly add a little water. Be sure there are no lumps. Add all the other meats and almost cover with water. Simmer for about 12 hours, but do not boil. You can add more water as required. |
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Personal
Notes: |
Personal
Notes: My Dad used to make this stew outside in a Dutch oven, over coals. The original name of this stew is "Son of a Bitch Stew," but real gentlemen (like my Dad) were averse to using that kind of language around ladies and kids.
Some folks used ground chili , sage, comino, Tabasco sauce, or other spices, but Dad considered that "sissified."
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