Fillet of Beef Espagnol

Ingredients

• two pounds of potatoes
• two pounds of the fillet or rump of beef
• J lb. of butter
• half a Spanish onion

Method

1. 1

   Boil and slice the potatoes.

2. 2

   Cut the beef into squares, layer with potatoes and gravy in a stewpan, add butter and onion.

3. 3

   Cover tightly and stew gently for one hour.

4. 4

   Optionally add Madeira wine.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 129. The excerpt below is the record exactly as published.

Fillet of Beef Espagnol. Boil two pounds of potatoes and cut them into thick slices. Take two pounds of the fillet or rump of beef and cut into squares of about 1 inch in size and thickness; place it in a stewpan with alternate layers of the potatoes and a cup of gravy, J lb. of butter and half a Spanish onion

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