Flank à la Berlinoise

Ingredients

• Take a piece of flank weighing 2 pounds
• 1 even tablespoonful seasoning salt
• 2 fine-chopped onions
• 1 ounce of butter
• Yt cupful fine-chopped mushrooms
• 1 cup of broth
• 1 cup of sour cream

Method

1. 1

   Season the flank and cook onions in butter.

2. 2

   Add mushrooms and spread over the meat.

3. 3

   Roll and tie.

4. 4

   Fry in suet and butter until brown, then add broth and cook for 30 minutes.

5. 5

   Add sour cream and cook until done.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 176. The excerpt below is the record exactly as published.

1 even tablespoonful seasoning salt. Gut 2 ounces parboiled bfKM>u into thin slices, remove the rind, lay the slices over the flank, roll BEEP. 253 np, and tie with a string on each end and in the center. Cut 1 ounce larding pork into small pieces, put it in a saucepan over the fire with 2 ounces fine-cut suet, fry light brown ; then put in the meat, turn often, and let it cook until it becomes a light brown ; then add 1 onion cut in half, 2 whole small carrots, 6 whole pep- pers, a bouquet, y^ clove of bruised garlic, cook and stir for a few minutes longer; then add Y^ pint boiling meat broth or water, cover and cook gently about 2 hours till done, turning the meat twice. When ready to serve take the meat out, remove the strings, and lay it on a warm dish. Remove the fat from the gravy, mix 1 table- spoonful cornstarch with y, cup cold water, add it to the gravy, stir and cook for a few minutes ; add sufScient broth or boiling water to make a creamy sauce, then strain into a saucepan, add the juice of Yg lemon, y^ teaspoonful sugar, y^ teaspoonf al pepper, 1 tablespoon- f nl fine-chopped parsley, Ys teaspoonful beef extract, and the fine-cut boiled carrots ; pour a little of the sauce over the meat, and serve the remainder in a sauce bowl. Serve with macaroni and stewed tomatoes ; or it may be served with any kind of vegetables ; also nudles boiled in salted water, boiled rice, or potato dumplings may be served with it. This is sufScient for a family of 6, and will cost about 30 cents. Flank ft la Berlinoise.— Take a piece of flank weighing 2 pounds, rub it off with a clean damp cloth, season with 1 even table- spoonful seasoning salt Place a saucepan with 2 fine-chopped onions and 1 ounce of butter over the fire, cook 5 minutes without browning ; add Yt cupful fine-chopped mushrooms, 1 even teaspoon- ful seasoning salt, cook a few minutes longer; when cold spread this oyer the meafc, roll up, and tie at each end and in the center with a string. Set a saucepan with 2 ounces fine-cut suet over the fire, fry until the suet is fried out, then add 1 ounce butter, put in the meat, cook and turn till the meat becomes a light brown ; add 1 cup of broth, cover and cook Y, hour ; add 1 cup of sour cream

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