Mince of Beef a la Europeenne

Ingredients

• beef left over from roast beef
• one quart hot water
• two onions
• one large carrot
• three tablespoons sherry
• one heaping tablespoon flour
• half cup water

Method

1. 1

   Cut beef in small dices.

2. 2

   Cook on stove with hot water, onions, carrot, sherry, pepper, and salt for one to one and a half hours.

3. 3

   When done, dissolve flour in water; strain it to the meat; color with kitchen bouquet; simmer for about fifteen minutes.

4. 4

   Remove onions and carrots; serve on small pieces of toast.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 202. The excerpt below is the record exactly as published.

ef is left over from roast beef, Beef a la Mode, etc., cut in small dices. To three cups of meat take one quart hot water; put on stove with two onions, one large carrot cut up, three tablespoons sherry, pepper and salt. (If stock is at hand, use it instead of water.) Cook on stove from one to one and a half hours, according to the tenderness of the meat. When done, dissolve one heaping table¬ spoon flour in half cup water

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