Beefsteak and Onions
From The Pattern cook-book, 1890
Serves 2
Onions cooked this way will not be greasy.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 61. The excerpt below is the record exactly as published.
BEEFSTEAK AND ONIONS. For this dish the cut may be a porterhouse, a sirloin or the round ; when expense is to be considered, the last named cut will be found both economical and palatable. It should be pounded slightly to make it more tender. Heat a frying-pan until quite hot, and place the steak in it, adding no fat at all. Cook until the meat is either rare or well done, as may be preferred. If the finer cuts are used, care must be taken that the meat is not cooked too long, but the round will need to be fairly well cooked to make it juicy and tender. Remove the steak to the serving dish. Slice the onions thin, and turn them into the pan in which the steak was cooked. Cover the pan, and cook the onions slowly in the juices from the steak until they are tender ; then lift them out and place them on top of the steak. Add a little water to the juices in the pan, and thicken the gravy with a little flour or corn-starch
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Cook this with the app: pantry check, scaling, and the assistant.