Flank i la Berlinoise

Ingredients

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

Method

1. 1

   Rub flank with a damp cloth, season with salt.

2. 2

   Cook onions and butter for 5 minutes without browning, add mushrooms and salt, cook briefly.

3. 3

   Spread mixture over meat, roll up, tie.

4. 4

   Fry suet until rendered, add butter, then meat, cook until light brown.

5. 5

   Add broth, cover, cook for 30 minutes, then add sour cream and cook until done.

6. 6

   Serve with sauce.

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 170. The excerpt below is the record exactly as published.

Flank i 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 Y« cupful fine-chopped mushrooms, 1 even teaspoon- ful seasoning salt, cook a few minutes longer ; when cold spread this over the meat, roll up, and tie at each end and in the center with a airing. 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 Yt hour; add 1 cup of sour cream, cook lYt hour longer, or until done. When ready to serve, lay the meat on 264 MEATS. a hot dish, take off the strings, remove the fat from the gravy, mix 1 teaspoonf al cornstarch with a little cold water, add it to the gravy, cook a few minutes (if too thick add some broth or boiling water), strain, pour a few spoonfuls over the meat, and serve the remaining sauce in a sauce bowl. Mashed potatoes and beans i la cr^me go good with this dish, or boiled rice. Flank i la Bremoise. — Procure a nice piece of flank weigh- ing about 2 pounds, season it with 1 even tablespoonful seasoning salt

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