Chopped Stewed Beef

Ingredients

• two pounds of round steak
• a tablespoon of Worcestershire sauce
• a tablespoon of tomato catsup
• a dessertspoon of melted butter
• one teaspoon of flour
• half a teaspoon of onion-juice

Method

1. 1

   Heat a frying-pan, fry out the grease from the fat of the steak.

2. 2

   Brown the steak, season with pepper and salt, and cook until a little rare.

3. 3

   Remove the meat, chop finely, season again, and cover with water.

4. 4

   Stew slowly for one and a half hours.

5. 5

   Mix flour with cold water, stir into the meat, and let boil to thicken.

6. 6

   Optionally, add onion juice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 51. The excerpt below is the record exactly as published.

CHOPPED STEWED BEEF Have two pounds of round steak. Heat a frying-pan, lay in it pieces of the fat of the steak and fry out the grease. Take out the fat, lay the steak in the frying-pan, pepper and salt a very little, and brown, turning from side to side until cooked a little rare. When done take out the meat, cut off the gristle and fat that is left, chop very fine, season with more pepper and salt, add a tablespoon of Worcestershire sauce, a tablespoon of tomato catsup, a dessertspoon of melted butter, and some sprigs of chopped parsley or a little chopped celery, or both. Cover with water, stew slowly and steadily for one hour and a half. A little more water can be added, if required. When the meat is done mix one tea- spoon of flour in cold water, smooth, stir it in the meat, and let boil a moment to thicken. If wished, half a teaspoon of onion-juice

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