Guiso

Ingredients

• 1 small round steak
• 1 onion
• 1 tablespoon drippings
• 4 Mexican peppers
• 4 tablespoons boiled rice
• 2 cups boiling water
• Salt
• Flour to thicken

Method

1. 1

   Wipe the meat with a damp cloth; cut it into small pieces and pat it in a frying pan with the drippings, rice, half the boiling water and the onion, sliced.

2. 2

   Cover and cook slowly until tender.

3. 3

   Remove the seeds from the peppers; cover them with another cup of boiling water and let them stand until cool; then squeeze them from the water with the hand, getting out all the pulp.

4. 4

   To the water and pulp add salt and a little flour to thicken; pour over the cooked meat; boil for a minute and serve.

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.

GUISO 1 small round steak 1 onion 1 tablespoon drippings 4 Mexican peppers 4 tablespoons boiled rice Salt 2 cups boiling water Flour to thicken

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