Beef a la Milanese

Ingredients

• five pounds of the upper round of beef
• two ounces of dried mushrooms
• one pint of hot water
• two tablespoonfuls of olive oil
• one large chopped onion
• two chopped tomatoes
• two sliced green peppers
• one cupful of white wine
• one cupful of ripe olives
• one teaspoonful of kitchen bouquet

Method

1. 1

   Pierce beef and insert macaroni and fat salt pork.

2. 2

   Sear in hot lard, place in casserole, and cover with sauce made from soaked mushrooms, onion, tomatoes, green peppers, mushroom water, kitchen bouquet, wine, olives, salt, and Tabasco.

3. 3

   Simmer and bake slowly, basting frequently.

4. 4

   Serve with spaghetti mixed with sauce.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 12. The excerpt below is the record exactly as published.

BEEF A LA MILANAISE — Have five pounds of the upper round of beef tied in a neat roll. With a carving steel pierce it through in eight or ten places, and insert sticks of macaroni and fat salt pork alternating in the holes. Sear it in hot lard all over, place in a deep casserole or saucepan, and cover with the following sauce : Soak two ounces of dried mushrooms in one pint of hot water for one hour, then drain carefully and chop. Heat two tablespoonfuls of olive oil, and fry in it one large chopped onion until yellow, then add two chopped tomatoes, the mushrooms, two sliced green peppers and the water in which the mushrooms have soaked, one teaspoonful of kitchen bouquet, one cupful of white wine, one cupful of ripe olives

Cook this with the app: pantry check, scaling, and the assistant.