Pickled Beef

Ingredients

• one sliced onion
• one carrot
• a little celery
• leeks
• parsley
• two bay leaves
• one sprig of thyme
• two cloves
• one quart of white wine vinegar
• two ounces of butter
• two spoonfuls of flour
• one glass of the vinegar used to pickle the beef
• one and one-half quarts of bouillon or stock
• three chopped tomatoes

Method

1. 1

   In a pot, add the sliced onion, carrot, celery, leeks, parsley, bay leaves, thyme, and cloves.

2. 2

   Boil the white wine vinegar and pour over the ingredients in an earthen jar.

3. 3

   Let it stand in the ice box for 36 to 48 hours.

4. 4

   Heat butter in a casserole, fry the meat until brown, then remove.

5. 5

   Add flour to the casserole, allow to brown, then add the vinegar and bouillon.

6. 6

   Return the beef, bring to a boil, and add chopped tomatoes.

7. 7

   When the beef is soft, slice and strain the sauce over it.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 108. The excerpt below is the record exactly as published.

one sliced onion, one carrot, a little celery, leeks, parsley, two bay leaves, one sprig of thyme, and two cloves. Boil one quart of white wine vinegar, pour over all in the earthen jar, and allow to stand in the ice box from thirty-six to forty- eight hours. Then put two ounces of butter in a casserole and heat. When hot put in the piece of meat and fry on all sides until nice and brown, and then remove. Then put two spoonfuls of flour in the casserole and allow to brown, add one glass of the vinegar used to pickle the beef, and one and one-half quarts of bouillon or stock. Then pu.t in the beef again, bring to a boil, and add three chopped tomatoes

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