Beefsteak Stew

Ingredients

• a nice steak
• half a pint of water (or broth)
• one Bombay onion
• a good handful of French beans
• a plant of celery
• two carrots
• a tablespoonful of walnut ketchup
• a salt-spoonful of sugar
• a glass of Marsala
• pepper
• salt

Method

1. 1

   Fry the steak in butter until browned, then place in a stew-pan with water, onion, beans, celery, carrots, ketchup, sugar, Marsala, pepper, and salt.

2. 2

   Cover and stew gently until tender.

3. 3

   Strain the gravy, serve the steak with vegetables, and pour thickened gravy over it.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 255. The excerpt below is the record exactly as published.

Beefsteak stewed ^yhat meac:re ; but we can always s^et with vegetables. ^ , • r • r^ i delicious Bombay onions, tair French beans, and carrots. Turnips taste too strong late in the season, so I would not advise yoiu* using them then. Choose a nice steak, fry it, to begin with in butter till it turns a nice brown colour on both sides, then put it into youi* stew-pan, with half a pint of water, (or broth) one Bombay onion cut into quarters, a good handful of French beans, a plant of celery and two carrots sliced, a table- spoonful of walnut ketchup, a salt-spoonful of sugar, a glass of Marsala, pepper

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