Minced Beef a la Provencale

Ingredients

• a piece of beef weighing one pound and a half
• two tablespoonfuls of oil
• two medium-sized, chopped onions
• two tablespoonfuls of flour
• a pint and a half of white broth
• two cut-up tomatoes
• two crushed cloves of garlic
• six finely shred mushrooms
• a good pinch of salt
• a pinch of pepper
• six heart-shaped croutons

Method

1. 1

   Cut beef into small slices, brown with oil and onions for five minutes, add flour, cover with broth, stir, add tomatoes, garlic, and mushrooms, season, cover, cook for twenty minutes, dress on a hot dish, and arrange croutons around.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 169. The excerpt below is the record exactly as published.

inced Beef a la Pro yen<»ale. — Cut into small slices a piece of beef weighing one pound and a half, put them in a saucepan with two tablespoonfuls of oil and two medium-sized, chopped onions; brown them together for five minutes, then add two tablespoonfuls of flour, and cover with a pint and a half of white broth (No. 99). Stir. well and put in two cut-up tomatoes, two crushed cloves of garlic, and six finely shred mush- rooms ; season with a good pinch of salt and a pinch of pepper; place the lid on the pan. Let cook for twenty minutes, then dress on a hot dish. Arrange six heart-shaped croutons

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