Braised Beef (Bceuf braise) a l’Americaine

Ingredients

• Select nice piece from the round of beef
• bacon fat
• butter
• two heaping tablespoons flour
• four cups water
• one cup tomato juice
• four bay leaves
• half cup sherry

Method

1. 1

   Brown the beef in a frying pan with bacon fat and butter, then transfer to a stewing pot.

2. 2

   In the same pan, dissolve flour, add water, tomato juice, pepper, salt, and kitchen bouquet.

3. 3

   Strain over the meat with onions, carrots, and bay leaves.

4. 4

   Simmer for 2-2.5 hours.

5. 5

   Remove fat from gravy, add sherry, and color if necessary.

6. 6

   Serve with potatoes and vegetables.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 200. The excerpt below is the record exactly as published.

Braised Beef {Bceuf braise) a l’Americaine Select nice piece from the round of beef — from five to seven pounds; put in frying pan with bacon fat and butter and brown; then put in a stewing pot. Put into the pan that the meat has been browned in two heaping tablespoons flour; stir until well dissolved; add four cups water, one cup tomato juice, pepper and salt to taste, and some kitchen bouquet to color the gravy. When nice and smooth strain it over the meat; put on stove with some onions, carrots, and four bay leaves and let simmer slowly for two to two and a half hours, according to size of the beef. When done, remove all fat from the gravy; add half cup sherry

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