Beefsteak Pudding a l’Americaine

Ingredients

• beef as for stew
• three cups of the stock
• three tablespoons flour
• one cup of cold stock
• pie crust about quarter inch thick
• some potatoes and green vegetables

Method

1. 1

   Cut beef in pieces; put on stove with hot water, pepper, salt, bay leaves, onions, and carrots; simmer for two to two and a half hours.

2. 2

   Strain stock, remove fat, dissolve flour in cold stock, add to hot juice, color with kitchen bouquet, flavor with sherry, add onions and carrots.

3. 3

   Put in a deep pudding dish, cover with pie crust, bake until crust is well done.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 203. The excerpt below is the record exactly as published.

beef as for stew, the round or the chuck roast; cut in pieces; put on stove with some hot water, pepper and salt to taste, bay leaves, some small white onions, and some scooped-out carrots; let simmer until it is all well done — from two to two and a half hours. When done, strain three cups of the stock from the meat; remove all fat, dissolve three tablespoons flour in one cup of cold stock; add to the hot juice; color with kitchen bouquet and flavor with sherry, then add the onions and carrots; put in a deep pudding dish; make a pie crust about quarter inch thick and put over dish; press pie crust around with a fork so it looks nice and neat; put in oven and bake until crust is well done. Serve with some potatoes and green vegetables

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