Beefsteak Smothered with Onions

Ingredients

• Cut six onions very fine
• two cups hot water
• two ounces butter
• a little pepper
• a little salt
• dredge in a little flour

Method

1. 1

   Place onions in a saucepan with hot water, butter, pepper, and salt; dredge in flour.

2. 2

   Stir until soft; then broil the steak and put it into the pan with the onions; let it simmer for ten minutes and serve hot.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 438. The excerpt below is the record exactly as published.

BEEFSTEAK SMOTHERED WITH ONIONS. Cut six onions very fine, place in a saucepan with two cups hot water, two ounces butter, a little pepper and salt ; dredge in a little flour. Stir them until soft ; then broil the steak, then put it into the pan with the onions ; let it simmer ten minutes and send to the table hot. FRIED BEEFSTEAK. First pound your steak thoroughly, heat your frying pan hot, put in a small piece of butter, and when nicely warmed put in your steak ; sprinkle over salt and pepper. Have a good fire and hot frying pan ; when nicely brown, dish up on a warm platter, spread over a little butter and set in the oven a minute or two. This meat is next to broiled steak. 524 MEA TS. FRENCH METHOD OF BROILING STEAK. Have the steak about three-quarters of an inch thick ; sprinkle lightly with pepper, dip it in olive oil and broil over a clear fire, turn it every two or three minutes until done to suit. Sprinkle with salt and finely minced parsley and butter mixed together. Garnish with fried pota- toes. GERMAN WAY OF FRYING BEEFSTEAK. Pound the cut steak a little, salt

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