Creamed Beef with Mushrooms in Vol-au-vent a la Valley

Ingredients

• sirloin steak about one and a half inches thick
• one pound mushrooms
• one quart hot water
• half cup sherry
• three onions
• one carrot
• one tablespoon butter
• two tablespoons flour
• half cup cream

Method

1. 1

   Cut steak in square dices.

2. 2

   Put mushrooms and steak on stove; add hot water, sherry, bay leaves, pepper, and salt; simmer for one to one and a half hours.

3. 3

   Add onions and carrot.

4. 4

   Remove solids, skim fat, and make a sauce with butter and flour; add stock, stir until creamy, then add mushrooms and beef.

5. 5

   Let boil, then add cream.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 202. The excerpt below is the record exactly as published.

Creamed Beef with Mushrooms in Vol-au-vent a la Valley Vol-au-Vent au Bceuf a la Creme, Champignons a la Vallee d ake a sirloin steak about one and a half inches thick; remove all the fat and cut in square dices. To two pounds steak peel one pound mushrooms — if large, cut in four; if small, cut in two; if button mushrooms, leave whole. Put mushrooms and steak on stove; add one quart hot water, half cup sherry, bay leaves, pep¬ per and salt, and let simmer slowly from one to one and a half hours until well done. In the meantime, add three onions and one carrot cut in large pieces. When the beef is done, remove the onions, car¬ rots, and bay leaves; then skim well. Put one tablespoon butterin a saucepan with two tablespoons flour; add the stock from the beef and mushrooms and more sherry — well skimmed free from all fat; stir the sauce until nice and creamy; add the mushrooms and beef; let come to a boil; then add half cup cream

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