Marinated Round Steak

Ingredients

• three pounds of round steak
• a pint of American white wine
• a teaspoon of genuine Texas chili powder
• one grated onion
• the inevitable clove of garlic
• salt
• cayenne pepper
• bacon grease

Method

1. 1

   Marinate the steak in wine and chili powder for a couple of hours.

2. 2

   Dry, rub with salt, cayenne, and bacon grease.

3. 3

   Barbecue over hot coals or under a gas grill.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 60. The excerpt below is the record exactly as published.

salt and pepper over the leg and make a few slashes in it so the juice will run, then slap it into a roasting pan and leave the cover off so it can be constantly basted with this lavish sauce — half a bottle each of Worcestershire, A-i sauce and ketchup, with two tablespoons of butter and half a pound of fat, everything melted together and flavored with sugar, vinegar and a squirt or two from the Tabasco bottle. Then tie a whole sliced onion together with three cloves of garlic in a bit of cheesecloth, drop it into the exciting mixture and begin twirling your basting spoon. At the finish, all pan gravy is poured over the roast, so not a drop of meat essence is wasted. But to cheapen this sauce use soy and ground chilies in place of the more expensive Worcestershire and A-i to get just as salubrious an effect. Chicken may be barbecued in the same painless fashion. Just slit a broiler down the back, put it in a well-greased pan and sear it on both sides beneath a blistering fire. Then slow down the fire and when the bird is golden brown try this old Pennsylvania Dutch sauce for a change: Melt half a cup of butter and snap it up with a tablespoon of tomato paste, then toss in a third of a cup of vinegar, a tablespoon of soy, with some onion juice, salt, pepper and paprika, never forgetting those three buds of garlic, which should be taken out before serving to save the sensitive feelings of some who fear they'll get a sprained nose from a passing whiff of it. A paintbrush is excellent for daubing this on, and at the finish you'll have extra-fine dripping in which to dunk sippets of bread and fresh hot biscuit. Or buy three pounds of round steak and marinate it in a pint of American white wine made all the more intoxicating with a tea- spoon of genuine Texas chili powder — that is, all the more intoxi- cating in flavor, for none of the alcohol is left in the meat after it's cooked. When you add one grated onion and the inevitable clove of garlic you have the chili-ajo^ that spicy mixture of chilies and garlic in which most meats are drenched in Mexico and along the border. Turn the meat a few times while it's taking the stimulating wine bath, let it stay there a couple of hours; then take it out, dry it off and rub in salt, cayenne pepper and bacon grease

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