Beef en Casserole

Ingredients

• Cut up 2 lb. of beefsteak, or stewing steak
• in about 1 oz. of clarified dripping or butter
• about 1 tablespoonful of flour
• about 1 pint of stock
• a bunch of herbs
• 1 carrot cut up
• an onion stuffed with 1 or 2 cloves

Method

1. 1

   Cut up 2 lb. of beefsteak, or stewing steak, and fry it in about 1 oz. of clarified dripping or butter, till nicely browned; take out the meat, and fry an onion, cut in slices, till nicely browned, then put in about 1 tablespoonful of flour, and pepper and salt to taste; brown this, and pour in about 1 pint of stock.

2. 2

   Put the beef into a casserole with a bunch of herbs, 1 carrot cut up, and an onion stuffed with 1 or 2 cloves; pour the gravy on to this, and stew for 2 to 3 hours very slowly; just before serving skim off all superfluous fat.

3. 3

   Serve in the casserole in which it was cooked.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 11. The excerpt below is the record exactly as published.

Beef en Casserole (Hot). Cut up 2 lb. of beefsteak, or stewing steak, and fry it in about 1 oz. of clarified dripping or butter, till nicely browned ; take out the meat, and fry an onion, cut in slices, till nicely browned, then put in about 1 tablespoonful of flour, and pepper and salt to taste ; brown this, and pour in about 1 pint of stock. Put the beef into a casserole with a bunch of herbs, 1 carrot cut up, 43 ENTREES MADE EASY and an onion stuffed with 1 or 2 cloves

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