Beefsteak, Hamburg

Ingredients

• Two pounds of lean beef
• two teaspoonfuls of minced onion
• a teaspoonful of minced parsley
• a tablespoonful of browned flour
• a tablespoonful of butter
• a half-pint of beef stock

Method

1. 1

   Chop the beef fine and mix with minced onion, salt, pepper, and parsley.

2. 2

   Form into cakes or balls and fry in butter.

3. 3

   Prepare a sauce by cooking browned flour and butter, then adding beef stock to make a smooth sauce.

4. 4

   Pour over the cooked beef cakes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 17. The excerpt below is the record exactly as published.

Beefsteak, Hamburg. — Two pounds of lean beef cut from the round, and have your butcher chop it fine. Mix with it two teaspoonfuls of minced onion, salt and pepper to taste, and a teaspoonful of minced parsley. With the hands, form this mixture into cakes or balls. Fry brown in a little butter or clarified dripping. Arrange the cakes on a platter, and set them in the oven while you make a sauce as fol- lows*: Cook in a saucepan a table- spoonful each of browned flour and butter. When they bubble, pour upon them a half-pint of beef stock, and stir to ja. smooth, brown sauce. Season with salt, pepper, and a little kitchen bouquet. Pour this sauce over and around the steaks. Beefsteak with Mushrooms. — Broil your steak over a clear fire. Before you put it on, open a can of mush- rooms, take out half of them, and cut each mushroom in two. Saute them in a frying-pan with a little butter. unless you have a cupful of bouillon or clear beef soup or gravy at hand. Let them simmer in this for ten minutes, and when you dish your steak pour gravy and mushrooms over it. Leave it covered in the oven five minutes be- fore sending to table. Beefsteak with Onions. — Select a cut of one and a half inch in thick- ness and weighing about 3 lbs. from a rump of beef. Lay the steak over the meat-board, and with the rolling- pin beat it on each side for one minute ; this will make the meat more tender. Season each side with one levelled tea- spoonful of salt and one salt-spoonful of black pepper. Put in a skillet two large table-spoonfuls of butter, and when hot, not brown, put in the steak. Cook fifteen minutes on each side, not fast, uncovered. Be careful when turning the meat not to prick it, in order to retain all the juice. Prepare beforehand one pint of large red onions. Peel them, and cook whole twenty minutes in plenty of boiling water seasoned with salt. Drain them well, and slice quite fine and evenly. Remove the steak in a platter; keep warm in the oven, with door open. Put the sliced onions in the saucepan with the gravy of the steak. Spread them and cook them to a golden color. Bake two bunches of medium-sized red beets as you do potatoes. Peel and slice them; add to the onions just long enough to warm them through. Spread over one teaspoonful of salt, one salt-spoonful of black pepper, one and a half table - spoonfuls of wine vinegar, and mix gently, so as not to break the vegetables. Dress around the meat, sprinkle over it one table- spoonful of finely chopped parsley. Serve very hot. Beefsteak with Oyster Sauce. — The steak should be about an inch thick, tender, and juicy. Have the gridiron hot, and rub with a small piece of but- ter to prevent the meat sticking. Broil it carefully, and do not season until done ; then lay in a dish, cover tightly, and keep it hot. In a very little juice, 13 Beefsteak BEEF Beef-tea stew twenty or thirty oysters ; season, and add a little cream ; pour hot over the steak, and serve. Beefsteak Pie. — Take a pie-dish ac- cording to the size required ; 2 lbs. of fresh rump steak cut into long, thin strips will make a good pie; lay out the strips with a small piece of fat on each, a seasoning of salt and pepper, and a dust of flour ; two teaspoonfuls of salt and one teaspoonful of pepper will be sufficient for the whole pie ; roll up each strip neatly and lay it in the dish, and between each layer sprinkle a little of the seasoning and flour ; a shred onion or shallot is sometimes liked, and a few oysters will be a great im- provement; put an edging of paste round the dish, and pour in water enough to cover the rolls of meat, and lay a crust of about half an inch thick over all ; ornament the top tastefully, and bake for two hours in a moderate oven. Beefsteak, Savory. — Take 2 lbs. of beefsteak, slice it thin, and cover it with stuffing made as follows : Rub I oz. of dripping into six table-spoonfuls of stale bread-crumbs ; mix with a little sage, two small onions, chopped very fine, a little pepper and salt ; mix with cold milk ; roll up the steak, and fast- en with a string to keep the stuffing in. Roast before a brisk fire, and baste with dripping. Beefsteak, Sirloin (in chafing- dish). — A cut from 2 to 2^ lbs. will make a delicious .steak sufficient for six persons, being a change from roast beef. It is easily cooked on the chafing-dish. Put an earthen cocote directly over a moderate flame. Put one table-spoonful of butter

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