Beefsteak Chowder

By Yankee Magazine

Sep 18 2007

This unusual recipe for Beefsteak Chowder comes straight from Martha’s Vineyard.


Serves 6-8


1/4 pound salt pork, diced
1-1/2 pounds top or bottom round steak, cut into 1-inch pieces
Flour for dredging
5 cups beef stock
5 potatoes, peeled and chopped
1 cup milk
Salt and pepper to taste


Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Dredge steak in flour and brown slowly in fat in kettle. Add stock, cover, and simmer 1_ hours. Add potatoes, cover, and simmer 20 minutes longer or until tender. Add milk, stir and heat thoroughly, but do not boil. Season with salt and pepper. If desired, garnish with reserved salt pork. (Tastes even better reheated the second day.)