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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Beef and Noodles photo coming soon
1861-1900
Beef and noodles is plainspoken comfort food: slow-cooked beef, rich broth, and egg noodles served as a main dish or over mashed potatoes. It fits the railroad, boardinghouse, and settlement table because it stretches a roast into a filling meal and reflects German and Amish noodle traditions carried into the Midwest and Great Plains.
The Melting Pot
Carne Guisada photo coming soon
1800s-present
Carne guisada means stewed meat, and in Texas it is a beloved Mexican American home-cooking and Tex-Mex restaurant dish. Cubed beef cooks slowly with chiles, tomatoes, aromatics, and gravy until it can be spooned into tortillas or served as a plate lunch.
The Melting Pot
Beef Stew photo coming soon
1800s-present
Beef stew is old-world pot cooking adapted to American beef country, boardinghouses, and family kitchens. Browning the meat, simmering it gently, and adding vegetables in stages turns inexpensive chuck into a cold-weather meal.