Chances are that if your family has a collection of treasured recipes, the dishes, and techniques, were brought to America from Europe by immigrant ancestors searching for a better life. To feed their families, they worked hard and made do with what they had. If lucky enough, they farmed, growing vegetables in a garden, cured meats from the field and produced dairy products from the milking cow. Their recipes, passed down through the generations, are still relevant though some have become slightly Americanized.

From English origins there is Steak and Onion Pie, a basic beef stew, pleasantly spiced, baked under a blanket of flaky pastry. Tender Pork Chop Skillet Dinner is a flavorful example of Germany’s fondness for pork and cabbage, also popular in Eastern European countries, where Polish sausages and cabbage are favorites.

Recipes for Beef Goulash, the national dish of Hungary, vary and depend greatly on the heat of paprika used in the stew. In America we turn down the heat by adding sour cream. Serve over noodles for a taste of history.

Steak and Onion Pie

(An American version of England’s Steak and Kidney Pie)

Filling:

3 T. flour

1 tsp. salt

1/2 tsp. paprika

1/8 tsp. pepper

1/8 tsp. ground ginger

1/8 tsp. ground allspice

1-pound round steak, cut into 1/2-inch cubes

1/3 cup cooking oil

2 cups chopped onion

4 cups beef broth

2 cups sliced pared potatoes (1/8″ thick)

2 T. flour, separate

3 T. water

Pastry Dough:

1 cup flour

1/4 tsp. salt

1/3 cup shortening

1 large egg

Directions: Combine first 6 ingredients. Coat beef cubes in flour mixture. Cook beef cubes in hot oil in Dutch oven, stirring frequently. When beef begins to change color, add onion and saute till well browned. Add beef broth. Cover. Bring to boil then reduce heat and simmer 1 hour or till meat is tender. Add potatoes and cook 20 more minutes or till tender.

Combine 2 tablespoons flour and 3 tablespoons water. Gradually stir into meat mixture. Cook, stirring constantly, until thickened.

Meanwhile, prepare pastry dough. Combine 1 cup flour and salt in bowl. Cut in shortening with pastry blender or fork till mixture resembles coarse crumbs. Add egg; toss lightly to mix. Knead lightly till mixture holds together. On floured surface, roll dough to a 10-inch circle.

Pour hot filling into a round 2-quart casserole. Top with dough. Seal edges and cut several vents in top to release steam. Bake in preheated 425-degree F. oven 25 minutes or till golden brown. Serves 6.

German Pork Chop Skillet Dinner

6 lean pork chops

1/2 tsp. salt

1/4 tsp. pepper

1 T. cooking oil

1/2 tsp. dried savory leaves

1/2 bay leaf

2 cups tomato juice

1/2 cup water

1 small cabbage, cut into 6 wedges

6 carrots, cut into 1-inch pieces (2 cups)

1 1/2 cups coarsely chopped onion

3 medium potatoes, pared and quartered

1/4 tsp. salt

Directions: Season chops with 1/2 teaspoon salt and pepper. Brown chops in hot oil in large skillet. Add savory, bay leaf, tomato juice and water. Cover and simmer 30 minutes.

Add cabbage, carrots, onion, potatoes and 1/4 teaspoon salt. Cover and cook 35 minutes or till vegetables are tender. Serves 6.

Hungarian Beef

Goulash

2-pounds stewing beef, cut into 1 1/2-inch cubes

1/2 cup flour

3 T. cooking oil

2 cups chopped onion

2 cloves garlic, minced

1-pound can tomatoes, cut up

1/2 cup water

1 T. paprika

2 tsps. salt

1/4 tsp. pepper

1/4 tsp. dried thyme leaves

1/2 tsp. caraway seeds, optional

1 cup dairy sour cream

12-ounces egg noodles, cooked and drained

Directions: Place flour in plastic bag. Add beef and shake to coat with flour. Brown beef on all sides in hot oil in Dutch oven. Add onion, garlic, tomatoes, water, paprika, salt, pepper and thyme. Cover and simmer 1 hour 30 minutes, stirring occasionally. Uncover and simmer another 30 minutes or till meat is tender. Stir frequently.

Stir in sour cream. Heat thoroughly, but do not boil. Serve over hot noodles. Serves 6 to 8.