Fish Mulligan Recipes

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FISH MULLIGAN



Fish Mulligan image

Mulligan stew is a dish akin to Irish stew, Brunswick stew, and burgoo originally prepared by hobos in their camps from meat, potatoes, vegetables, and whatever else could be scrounged. The hobo who put it together was known as the "mulligan mixer". Nowadays, this kitchen sink special is a terrific way to recycle leftovers into something new and delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

Provided by Molly53

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb fish, any kind
4 large potatoes, sliced
2 large onions, peeled and sliced
6 cups water, hot
1/3 cup rice, uncooked
2 green bell peppers, seeded and diced
1/3 cup bacon or 1/3 cup salt pork, diced
2 tablespoons parsley, minced
2 slices bread, dried and crumbled
1/2 cup peas (any leftover vegetables) (optional) or 1/2 cup beans (any leftover vegetables) (optional)

Steps:

  • Cut fish into chunks and place with potatoes and onions into a soup pot.
  • Add water and bring to a boil.
  • Add rice, green peppers, bacon or salt pork; simmer for 30 minutes or until tender.
  • Add parsley and crumbled bread.
  • Add any leftover vegetables, heat through and season to taste.
  • Bring to the boiling point and serve.

Nutrition Facts : Calories 279.9, Fat 0.7, SaturatedFat 0.2, Sodium 79.8, Carbohydrate 62.8, Fiber 7.2, Sugar 5.4, Protein 7.2

MULLIGAN STEW



Mulligan Stew image

This hearty stew is packed with a colorful combination of vegetables and tender pieces of beef.

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 10 servings.

Number Of Ingredients 19

1/4 cup all-purpose flour
1 teaspoon pepper
1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon vegetable oil
2 cans (10-1/2 ounces each) beef broth
1 cup water
2 bay leaves
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dill weed
3 medium carrots, cut into 1-inch slices
2 medium potatoes, peeled and cubed
2 celery ribs, cut into 1-inch slices
1 onion, cut into eight wedges
1 cup each frozen corn, green beans, lima beans and peas
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon minced fresh parsley

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.

Nutrition Facts : Calories 203 calories, Fat 5g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 239mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges

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