Mexican Round Steak
From Twenty lessons in domestic science, 1916
This method conserves all of the meat juices and provides a delicious gravy.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 36. The excerpt below is the record exactly as published.
Mexican Round Steak Select a thick steak and hack with a sharp knife, working in all the flour possible. Put into hot skillet with half cup of drippings, turning until well seared. Pour over it one cup of water and a covering of tomatoes, a couple of medium onions minced fine, with a minced green pepper. Cook for about one hour. Season with salt and pepper; cover with a liberal grating of cheese
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