Hanovarian Steak

Ingredients

• 1½ pound lean tender beef off the sirloin
• 1 even tablespoonful salt
• ½ even teaspoonful pepper
• 1 ounce butter
• ½ cupful very finely chopped onion
• 4 large ripe tomatoes

Method

1. 1

   Grind beef very fine, season with salt and pepper, form into 6 flat cakes, brush with melted butter, and broil for 4 minutes on each side.

2. 2

   Cook onions in butter, add tomatoes and seasonings, then pour over the steak.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 166. The excerpt below is the record exactly as published.

even teaspoonf ul pepper ; mix all well together ; form this into 6 steaks, roll them in fine-sifted bread crumbs, and fry light brown in butter, about 3 minutes on each side. When done, lay the steaks on a hot dish, put 1 cupful fine-chopped onions in the pan, add a little more butter, cover and cook 6 minutes, then add Ys teaspoonful flour, stir a minute, add V^ cupful stock or boiling water, with a little beef extract, and season with salt ; cook 3 minutes. Pour the sauce over the steaks and serve with boiled potatoes. Hanovarian Steak. — Procure ly, pound lean tender beef off the sirloin, grind it exceedingly fine in a meat grinder (or chop it very fine), season with 1 even tablespoonful salt, y^ even teaspoonful pepper ; form this into 6 flat cakes, brush over with melted butter, lay on a hot broiler, and broil 4 minutes on each side, turning fre- quently. At the same time place a deep frying pan with 1 ounce butter over the flre, add y^ cupful very finely chopped onion, cover, and cook 6 minutes without browning the onions. Peel 4 large ripe tomatoes

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