Brundrick's Stew

Ingredients

• ten cents' worth round steak
• half of good-sized onion
• three or four carrots
• two or three small potatoes
• salt to taste
• pepper to taste
• a little Worcestershire sauce if desired

Method

1. 1

   Fry steak in hot butter and lard until browned.

2. 2

   Add onion and brown, then cover with boiling water and stew slowly for 30-45 minutes.

3. 3

   Add carrots and potatoes, stew until tender, thicken with flour, and season.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 150. The excerpt below is the record exactly as published.

BRUNDRICK'S STEW. Mrs. A. W. Jasper, 717 San Julian street, Los An- geles— Fry ten cents' worth round steak in hot butter and lard; when nicely browned on both sides slice half of good-sized onion into frying pan with steak, browning it; add enough boiling water to cover steak and let stew very slowly for thirty or forty-five minutes; then scrape three or four carrots and cut in two lengthwise; put them in pan with steak, also two or three small potatoes cut into pieces about size of walnut. Let stew until all are tender, leaving sufficient water for nice gravy; thicken with flour, add salt and pepper to taste, and a little Worcestershire sauce if desired

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