Broiled Beefsteak with Mexican Sauce

Ingredients

• 1^/2 lbs. of thick tenderloin steak
• a heaping tablespoon of butter
• 2 large peeled and sliced tomatoes
• 1 red pepper
• 1 green pepper
• 1 clove of garlic
• Yz teaspoon of celery salt
• 1 teaspoon of Worcestershire sauce

Method

1. 1

   Broil the steak until juices run.

2. 2

   For the sauce, fry onion in butter, add tomatoes and peppers, simmer until tender.

3. 3

   Add garlic, celery salt, and Worcestershire sauce.

4. 4

   Serve sauce over steak.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 218. The excerpt below is the record exactly as published.

BROILED BEEFSTEAK WITH MEXICAN SAUCE.— Broil 11/2 lbs. of thick tend'erloin steak over a brisk fire until juice begins to run. Pour the following sauce over, and serve at once: Mexican Sauce. — Fry 1 sliced onion a delicate brown in a heaping tablespoon of butter, add 2 large peeled and sliced toma- toes, 1 red and 1 green pepper (not too large), chopped fine, leav- 318 MEATS ing in the seeds. Let simmer until tender, add 1 clove of garlic, cut fine, Yz teaspoon of celery salt, and 1 teaspoon of Worcester- shire sau

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