Casserole of Beef

Ingredients

• three or four sliced onions
• a tablespoonful of butter
• a steak, taken from the upper side of the round
• a tablespoonful of flour
• a cupful and a half of water
• a teaspoonful of salt
• a half teaspoonful of pepper
• a tablespoonful of chopped parsley
• a little Worcestershire sauce
• a little mushroom catsup

Method

1. 1

   Saute onions in butter, add to casserole.

2. 2

   Sear steak, add to casserole.

3. 3

   Brown flour, add water, season, and pour over meat.

4. 4

   Cover and cook until tender, then top with parboiled sliced potato and finish cooking.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 31. The excerpt below is the record exactly as published.

Casserole of Beef Fillet of Beef Klets Mignons Filets Mignons with Tomatoes and Mushrooms Mutton Chops a la Soubise Mutton Chops with Horseradish Sauce Mutton Chops Boned, with Arti- chokes Mutton Chops Boned, with Mush- rooms Leg of Mutton a la Jardiniere Leg of Mutton Slices Cottage Pie Meat and Potato Pie Minced Meat with Potato Rings Alinced Ham and Eggs Veal Chops Veal h 1 'Italienne Veal Cutlets, Small Grenadines of Veal Pork Tenderloins with Fried Apples VEGETABLES AND CEREALS USED AS VEGETABLES Potatoes, Stuffed Baked Potatoes, Puree of Eice k la Milanese Baked Hominy Quenelles of Cornmeal Boiled Lettuce Tomato Farci Broiled Tomatoes Spinach Bean Croquettes Casserole of Chicken, No. 1 Casserole of Chicken, No. 2 Chicken, Panned i Chicken, Smothered J CHICKEN Can be used in plaeeof gamein ninth course. Chicken Fried in Cream Chicken Joints Chicken en Surprise Forcemeat White Sauce Brown Sauce Supreme Sauce Tomato Puree HoUandaise Sauce SAUCES Maitre d 'Hotel Butter Glaze To Make Glaze Hard Sauce Liquid Sauces CASSEROLE OF BEEF Saute three or four sliced onions in a tablespoonful of but- ter. Put them when soft into the casserole. Cut a steak, taken from the upper side of the round, into pieces suitable for one portion. Put them in the saute-pan and sear them on all sides, then put them in the casserole. Add a table- spoonful of flour to the saute-pan, let it brown, then add slowly a cupful and a half of water and stir until it is a little thickened, season with a teaspoonful of salt, a half tea- spoonful of pepper, and a tablespoonful of chopped parsley. Add, if convenient, a little Worcestershire sauce and a little mushroom catsup

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