Vintage recipes are the food equivalent of playing Russian Roulette. You just never know if a vintage recipe is going to hold up to modern cooking. There are lots of reasons why a recipe might not wow a modern cook. Oven temperatures, type of product used, and just changing tastes. I tend to try vintage recipes when nothing is at stake – no party, no company, just an average day when I feel like taking chances. So, do you feel lucky? Well, here’s a 1957 recipe – untried by me – but recommended to the readers of Household magazine. Who knows, it might be a culinary gem. If nothing else, it’s a way to use up leftover beef and to prep something for a quick weeknight dinner.
2 cups cubed cold roast beef
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon dry mustard
1/2 cup vinegar
1 1/2 cups hot water
1 package dry onion soup
hot fluffy rice
Brown beef cubes with butter in skillet. Stir in flour. Combine remaining ingredients, except rice, and add to meat mixture. Simmer for 20 minutes. Cool. Put in freezer container, wrap and freeze. Reheat and serve over hot, fluffy rice. Makes 6 servings.