Beefsteak Pie

Ingredients

• 2 pounds sirloin steak
• ½ tablespoonful seasoning salt
• 2 ounces butter
• 2 fine-chopped onions
• ½ tablespoonful flour
• 3 cups of meat broth or boiling water
• 1 teaspoonful beef extract
• 6 medium-sized potatoes

Method

1. 1

   Cut steak into inch-sized pieces, season with salt.

2. 2

   Cook onions in butter, add meat, cover, and cook slowly for 1.5 hours.

3. 3

   Remove meat, add flour to gravy, stir, then add broth and beef extract.

4. 4

   Cool meat, line pie dish with crust, layer meat and sliced potatoes, season, cover with crust, and bake for 20 minutes.

5. 5

   Pour gravy into pie and bake for another hour.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 179. The excerpt below is the record exactly as published.

tablespoonful flour, cook and stir 3 minutes ; add 1 cup of milk, a small bouquet, 1 gill of mushroom liquor, y^ tea- spoonful white pepper, 6 whole peppers, cook 6 minutes; then strain into a clean saucepan. Place y^ pound smoked beef in a saucepan, cover with boiling water, let it cook 2 minutes; then drain and chop fine ; add the beef to the sauce, cook for a few minutes ; then pour over 4 slices of buttered toast, and serve. Gnlasli of Beef. — Take 2 pounds of beef from the round, cut it into inch-sised pieces; place a saucepan over the fire with 1 268 MEATa tablespoonfal butter and 1 tablespoonful beef fat; add 3 large onions cat into slices and fry them light brown ; season the meat with 1 even tablespoonful salt and 1 even teaspoonful pepper, put it in a saucepan over the fire, coyer tightly and stew slowly 2 hours ; stir frequently, and add by degrees a little boiling water. Shortly before serving dash over a little flour and add a pinch of Cayenne pepper. Serve on a heated dish with mashed potatoes and stewed tomatoes, or serve with rice timbales. Marrow Bones on Toast. — Gut some marrow bones into lengths from 3 to 4 inches long, wrap them separately in a cloth, place them in a saucepan of boiling salted water, boil slowly about 25 minutes ; then remove, take off the cloth, arrange the bones on a dish in the folds of a napkin, and serve with toasted bread. An- other way to serve is to take the marrow from the bones and lay it over the toast Beefs Hearty Stnffed. — Kemove the muscles from the inside of a beef's heart, wash it well, wipe dry and stuff it with sausage forcemeat, tie it with a strong string, and finish the same as beef heart, potted. Beef Heart ft la Harinldre.— Lard a well-cleaned beef heart with larding pork the same as for sour roast ; season with 1 even tablespoonful salt, 1 teaspoonful pepper ; place in a deep bowl or stone jar, cover with 1 pint vinegar, Vi pint water ; add 2 fine-sliced onions, 2 bay leaves, 12 whole peppers, 1 blade of mace, and 4 cloves, cover and let it stand 3 days, turning it once each day. When ready to cook place a saucepan with 2 ounces fine-cut larding pork over the fire, fry light brown ; add 2 ounces butter. Take the heart out of the marinade, wipe it dry, put it in the saucepan, turn often and cook till light brown; then add the marinade the heart laid in, add 2 tablespoonfuls sugar, cover and cook slowly 3 hours. When done lay the heart on a warm dish ; strain the gravy, mix 1 table- spoonful cornstarch with a little cold water, add it to the gravy, cook 3 minutes (if too thick add some boiling water) ; strain and BEEF. 269 fleire with the meat Serve with potato damplings and stewed prunes. Beef Hearty Potted. — Season a well-washed beef heart with 7s tablespoonful salt and Yi teaspoonful pepper. Place a saucepan with 2 ounces fine-cut larding pork over the fire, fry light brown ; then put in the heart, cook, and tarn frequently until it has obtained a nice brown color ; then add Y^ pint of broth or boiling water, 2 onions, a bouquet, and a small carrot, cover and cook slowly till done (add more water or broth if necessary, but not too much at a time, turning the heart occasionally; to become tender it should cook slowly from 3 to 4 hours). When done lay the heart on a hot dish, remove the fat from gravy, mix 1 tablespoonful cornstarch in a little cold water, add it to the gravy, stir and cook 2 minutes ; add sufficient boiling water to make 1 pint of sauce, boil 3 minutes; then strain, pour a little of the sauce over the heart, and serve the remainder in a sanoe bowl. Serve with macaroni A I'ltalienne or mashed potatoes and stewed tomatoes. Beefsteak Pie. — Gut 2 pounds sirloin steak into inch-sized pieces, season them with V^ tablespoonful seasoning salt Place a saucepan with 2 ounces batter over the fire, add 2 fine-chopped onions, cook 6 minutes without browning ; add the meat, cover, and cook slowly V/f hour (if it becomes too dry, add a little meat broth, stirring occasionally). Remove the meat, set aside to cool ; add V/f tablespoonful fiour to the gravy in the saucepan, stir for a few minutes over the fire ; add 3 cups of meat broth or boiling water with 1 teaspoonful beef extract, boil 10 minutes ; pour Ys cup of the gravy over the meat, and set aside. Place the saucepan with the remaining gravy in a vessel of hot water on the stove to keep warm. At the same time boil 6 medium-sized potatoes

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