Beef with Mushrooms a la Casserole

Ingredients

• round of beef; cut in squares one and a half inches
• one tablespoon butter
• two tablespoons flour
• three cups of the bouillon the beef cooked in

Method

1. 1

   Take round of beef; cut in squares one and a half inches; put in a pan with sufficient hot water to cover it, pepper, salt, little bay leaves, onions, and carrots; let simmer slowly for about two hours; remove vegetables; then add some nice peeled mushrooms; let simmer for another fifteen minutes.

2. 2

   Put one tablespoon butter in a saucepan; add two tablespoons flour; stir until dissolved, then add three cups of the bouillon the beef cooked in (first remove the fat); stir until smooth; flavor with beef extract; color with kitchen bouquet; add meat to sauce; put in a deep casserole or souffle dish.

3. 3

   Cover with a nice pie crust.

4. 4

   If puff paste at hand, garnish with strips twisted all around and a rosette in the centre.

5. 5

   Put in oven and bake until crust is golden brown.

6. 6

   Put in a silver case on a paper doily on a platter; garnish with parsley.

7. 7

   Serve as a joint for luncheon or dinner.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 207. The excerpt below is the record exactly as published.

round of beef; cut in squares one and a half inches; put in a pan with sufficient hot water to cover it, pepper, salt, little bay leaves, onions, and carrots; let simmer slowly for about two hours; remove vegetables; then add some nice peeled mushrooms; let simmer for another fifteen minutes. Put one tablespoon butter in a saucepan; add two tablespoons flour; stir until dissolved, then add three cups of the bouillon the beef cooked in

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