Broiled Steak with Mushrooms and Wine Gravy

Name: Broiled Steak with Mushrooms and Wine Gravy
Ingredients: a two-pound porterhouse steak; 1 heaping tablespoon of butter; two tablespoons of flour; 1-3 of a cup of hot water; 2 tablespoons of tomato catsup; a small wine glass of any good, sweet wine; a small can of mushrooms

From The housewife's aid, 1950

Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1797Calories

211 gProtein

56 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories1797 kcal

Protein211 g

Carbohydrates56 g

Fiber0.8 g

Sugars27 g

Total Fat60 g

Saturated Fat19 g

Monounsaturated Fat17 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol549 mg

Sodium727 mg

Potassium2971 mg

Calcium206 mg

Iron22 mg

Magnesium134 mg

Phosphorus1924 mg

Zinc33 mg

Copper1.1 mg

Manganese0.5 mg

Vitamin D0.1 mcg

Vitamin C2.9 mg

Vitamin A8.8 mcg

Vitamin E0.5 mg

Vitamin K1 mcg

Vitamin B66.9 mg

Vitamin B1218 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.5 mg

Niacin (B3)53 mg

Folate40 mcg

Choline28 mg

Caffeine0 mg

Water983 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 7. The excerpt below is the record exactly as published.

BROILED STHAK WITH MUSHROOMS AND WINE GRAVY Broil a two-pound porterhouse steak and remove to a hot dish, put in the pan 1 heaping tablespoon of butter, let melt and add two tablespoons of flour. When flour has browned, add 1-3 of a cup of hot water, 2 tablespoons of tomato catsup and a small wine glass of any good, sweet wine. Blend well and add a small can of mushrooms

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