Beef with Onions

Ingredients

• 1% lbs. boiled beef
• 1 tbsp. of vinegar
• 1 onion
• 2 tbsps. of butter or suet
• 2 tbsps. of flour
• % qt. of bouillon
• Salt, pepper
• % tsp. of meat extract

Method

1. 1

   Simmer onion in butter until soft, add flour and brown.

2. 2

   Pour in bouillon, vinegar, salt, pepper, and meat extract, then bring to a boil.

3. 3

   Heat sliced meat in gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 15. The excerpt below is the record exactly as published.

beef with onions and eggs. —37— No. 20— BEEF HASH. 1 lb. remnants of meat Vz wine glass of white wine % of an onion 1 cup bouillon 1 tbsp. of butter Salt, pepper 1 tsp. of flour Preparation: The meat is chopped fine and may be of soup-meat, roast or steak. The onions are cut fine and stewed in butter, then the chopped meat put in, the flour strewn over it, simmered a little while longer, salt and pepper added and bouillon. If you take water add Y^ tablespoonful of meat ex- tract and wine. Let it cook 1/4 'hour and serve. Fresh boiled, peeled potatoes are nice to serve with it. No. 21— HASH WITH POTATOES. Quantity for 4 — 6 Persons. 1 — 1 % lbs. of meat A little pepper Boiled or roasted beef Salt Vi onion 1 cup of bouillon or water 1 tbsp. of butter 4 peeled, boiled potatoes Preparation: The meat is chopped fine. The onions are cut fine and steeped in the butter, then the meat put in and cooked 5 minutes. Salt and pepper are added, the potatoes are also chopped fine and added and water or bouillon poured on. The whole is cooked for ^4 of an hour, then served, served. No. 22— BEEF WITH ONIONS. Quantity for 6 Persons. 1% lbs. boiled beef 1 tbsp. of vinegar 1 onion 1 pinch of pepper 2 tbsps. of butter or suet Salt 2 tbsps. of flour % tsp. of meat extract Vs qt. of bouillon

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