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From Eurasia to Moscow: Palouse Stew
by Karon Szelwach Aronson, M.D., J.D (retired), from the February 2007 newsletter
This recipe originated with a real Swiss chef from Europe whose goal was to create an economical meal that used one pot to prepare.
We ate this a lot when times were lean, when we were in professional school and budgets were quite limited.
It uses several ingredients that are abundantly available on the Palouse. It makes use of the basic white sauce that contains the cooked meat and vegetables; when served with a salad and wine it can also be used for company.
Ingredients
1 large baker potato, peeled and sliced
3 large carrots, peeled and sliced
1 large onion, sliced
5 small or 4 large wieners, sliced
3 tablespoons butter or margarine
3 tablespoons of flour
3 cups of milk
¾ cup of frozen peas
Pepper
In a steamer place the potatoes, then the carrots, then onions, then sliced wieners on top. Steam until the potatoes are done; check for tenderness with the tine of a fork (7 to 10 minutes).
After the steamed ingredients are done, remove from the heat, empty the liquid, and use the same pan to melt the butter gently. Then stir in the flour to make a paste before adding the milk and agitating with a wire whisk until thickened.
Add the peas into the mixture and then the steamed vegetables. Stir constantly until the peas are done, about 2 to 3 minutes. Season with pepper, then serve. Can be served with a whole wheat bread to sop up some of the white sauce in a bowl. Serves 4 people.
Karon Aronson lives in Moscow.
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