Filipino Beef

Ingredients

• 1 pound round beef
• 1/2 pound fresh pork
• 1 cup stale bread crumbs
• 1 egg
• 1 small onion
• 2 cups stewed tomatoes
• 1 green pepper
• 2 slices bacon
• 1 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon flour

Method

1. 1

   Remove the seeds from the pepper and run it through the meat grinder with the meat and onion.

2. 2

   Add crumbs, beaten egg and seasoning; make into a roll; place in a shallow baking dish; pour the strained tomatoes around it; put the bacon on top and bake forty minutes, basting with the tomatoes.

3. 3

   Thicken the gravy with the flour cooked in the butter, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 31. The excerpt below is the record exactly as published.

FILIPINO BEEF 1 pound round beef 1 ctxp stale bread crumbs 1/2 pound lepji fresh pork 1 egg i small oiiion 2 cups stewed tomatoes 1 green pepper 2 slices bacon 1 teaspoon salt i tablespoon butter 1 tablespoon flour Remove the seeds from the pepper and run it through the meat grinder with the meat and onion. Add crumbs, beaten egg and seasoning; make into a roll; place in a shallow baking dish; pour the strained tomatoes around it; put the bacon on top and bake forty minutes, basting with the tomatoes. Thicken the gravy with the flour cooked in the butter, and serve. HUNGARIAN GOULASH 1 pound top louad of beef 1 small onion 1 ounce salt pork 1 bay leaf 1 cup tomatoes 3 whole cloves 1/2 stalls celery 3 whole peppercorns 1 blade mace Flour Salt and paprika Fry the salt pork until a light brown ; add the beef, cut into two- inch pieces and sprinkled with flour; cover Vidth water; let simmer for two hours and season with salt and paprika. Then cook the vegetables and spices for twenty minutes in water sufficient to cover them; rub them through a sieve and add to some of the stock in which the meat was cooked. Thicken with flour, using a table- spoonful moistened in cold water to each cup of licjuid, and season. Serve the meat on the platter with the sauce poured over it. Potatoes, carrots and green peppers, cooked until tender and cut into small pieces or long narrov/ strips, are usually put over the top. 75 TUn? A TC Planned for & IVlIiA 1 O FamUy of Four SOUR BEEF Take a piece of beef from the rump or the lower round; cover with vinegar ; add sliced onion, bay leaves^ a few whole spices and salt. Let it stand a week in winter or three days in summer, turning it every day and keeping it covered. AVhen ready to cook put a piece of fat in an iron pan; brown the meat; then strain the liquid over it and cook until the meat is tender. Remove the meat ; thicken the gravy with broken gingersnaps ; strain and pour over the meat, adding a few seeded raisins if desired. BEEF BIRDS Cut slices half an inch thick from the rump or round of beef; divide them into pieces about four inches square; spread with sausage meat or forcemeat; roll up tightly and fasten with cord or wooden tooth-picks. Brown in butter; cover with broth; stew until tender and nearly dry; thicken the gravy with flour; add a quarter of a cup of tomato or mushroom catsup; bring to a boil and serve. BEEF LOAF 11/2 pounds round steak Salt and pepper Small piece of suet 1 small omoD 1 cup bread crumbs Butter Hs^s a small piece of suet ground with the beef; mix thoroughly ^tli the crumbs, the seasoning and the onion finely chopped. Moisten the crumbs slightly with milk or water. Mold into a loaf; put into a roasting pan with a little water; make indenta- tions in the top of the loaf with the finger and fill with small pieces of butter. Serve hot with brown sauce, or cold, sliced thin. HAMBURG STEAK Have lean raw beef finely chopped; season well with pepper and salt and a little chopped onion or onion juice. Mold into cakes and broil in a greased broiler or hot frying pan. When done spread with butter or pour over them a brown sauce made in the pan. CREAMED BEEF Take freshly ground meat from the rump or round and cook it in a frying pan with a very little butter, stirring constantly and 76 Planned lot a H/TT? A 'PO FamUy of Four iVlJiA i & sprinkling at every turn with salt, pepper and flour. The meat should lose its red color but not brown. When done, thin with cream or milk; bring to a boil and serve in patty cups or on toast. MINCED BEEF Chop beef from the rump or round into small pieces and stew in a little water or milk, seasoning with butter, salt and pepper when the meat is first put in the pan. Serve on buttered toast. The remains of roast beef may also be prepared in this way. CREAMED FRIZZLED BEEF y2 pound sliced dried beef 14 cup cold water 1 tablespoon butter

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