Beef, Tomato Gravy (Spanish)

Ingredients

• lump of butter size of walnut
• two onions
• two pounds of any good lean beef
• add water
• salt to taste
• pepper to taste
• one can tomatoes
• thicken with whole wheat flour

Method

1. 1

   Put lump of butter in saucepan, cut onions fine, brown slightly.

2. 2

   Cut beef in inch pieces and brown in more butter if needed.

3. 3

   Add water, salt, pepper, and strained tomatoes; boil until tender, adding water to make enough for about six people.

4. 4

   Thicken with flour.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 1. The excerpt below is the record exactly as published.

BEEF, TOMATO GRAVY (SPAN- ISH.) Mrs. Anna B. Rogers,. 528 West Second street., Pomona, Cal.— Put lump of butter size of walnut in saucepan, cut two onions fine, brown slightly, stirring with fork; cut up in inch pieces two pounds of any good lean beef and brown in more butter if there is not fat enough to the meat, add water, salt and pep- per to taste and one can tomatoes, strained; boil until tender, adding water to make enough for about six people; thicken with whole wheat flour. NO. 8. CHILI STEW, Florence Osborne, 1051 South Flower street, Los Angeles.— Cut two pounds of beef in slices; salt it and place in a pot in which you have heated two table- spoons lard; add one medium-sized chopped onion and stew about thirty minutes; now add one quart warm water, one-half pint canned or two large mashed tomatoes, four sliced Irish potatoes, one tablespoon chili powder and one clove of garlic. Cook slowly until done. NO. 9. SPANISH BEEF STEW. Mrs. George E. Decker, Box No. 642, Pasadena, Cal. —Take one can of roast beef, add one-half can of tomatoes, two onions, one-half red pepper. Cook until quite thick. 4 COOKING AND OTHER RECIPES. NO. 10. SPANISH STEW. Mariane K. Mil- ler, 2323 Leoti street, Los Angeles.— Melt two tablespoons butter, slice two small onions and mix with a bowl of meat, cut into pieces, brown all together. Then add one teaspoon flour, four or five tomatoes, two carrots, cut lengthwise, two tablespoons of "Worcester- shire, one tablespoon of chili sauce, one seeded red pepper, cut fine, one tablespoon salt and two or three cups of stock, and let simmer slowly until thick and done. Serve on plat- ter and garnish with twelve large red pep- pers which are stuffed with the following: one cup tomatoes, two crumbed crackers, one level teaspoonful of salt and sugar, one lump of butter mixed. Fill peppers and bake slowly for twenty minutes. XO. 11. SPANISH STEW. Mrs. William Harmon, No. 15S North Daly street, Los An- geles.— Take two pounds of round steak, or lean stew meat, cut in inch pieces and stew until very tender in small amount of water. While the meat is cooking clean a dozen large ripe chili peppers by removing seeds and all the veins, excepting about seven or eight veins in all, (the veins are the hot part) then cover with water and let come to a boil; remove from the fire and when cool enough to handle, scrape with a knife the soft red chili, leaving •the skin to throw away. Then fry three medium-sized onions in suet; add two small tomatoes and the chili you have just removed from the skins; add a little water, half a teas- poonful of sugar, and salt to taste; let cook until very soft, then rub through a strainer; add to the cooked meat and let all come to a boil; thicken with a very little flour rubbed smooth with milk. If the tomatoes are not tart add a teaspoonful of vinegar. NO. 12. SPANISH FISH STEW. Mrs. An- derson, No. 2257 Front street, San Diego.— Take two pounds barracuda, sea bass or rock cod, skin it and cut in four pieces. Slice one good sized onion thin. In the bottom of a large granite stew pan put two tablespoons olive oil, bacon fat or salt pork fat and fry your onion a light brown. Add one cup tomato and one cup water and let cook twenty minutes. Put in your pieces of fish and if necessary add boiling water until your sauce nearly covers them. Season with salt and pepper to taste

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