Beefsteak en Casserole

Ingredients

• two pounds of round steak
• a dozen and a half pieces of carrot
• a dozen and a half pieces of turnip
• a dozen very small onions
• a tablespoonful of favorite sauce
• a generous pint of brown stock or boiling water
• Add salt when half cooked.

Method

1. 1

   Heat an iron frying pan, rub with fat from meat, cook steak on both sides, then place in casserole.

2. 2

   Add vegetables, sauce, and stock.

3. 3

   Cover and cook gently in the oven for 1.5 hours.

4. 4

   Add salt and more broth if needed.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 344. The excerpt below is the record exactly as published.

BEEFSTEAK EN CASSEROLE. Use two pounds of round steak cut from one inch to one inch and a half thick. The steak may be left whole or cut into pieces two inches square. 4861 CASSEROLE COOKING Heat an iron frying pan, rub over the surface with a bit of fat from the meat, put in the steak, and cook first on one side and then on the other to harden the meat on the outside and thus keep in the juices; put the meat into the casserole; put in also a dozen and a half pieces each of carrot and turnip. The vegetables may be cut in similar shaped slices, cubes or triangles, or they may be cut into balls with a French cutter, add also about a dozen very small onions, nicely peeled, a tablespoonful of favorite sauce, and a generous pint of brown stock or boiling water

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