Rolled Skirt Steak in Casserole

Ingredients

• skirt steak
• equal parts olive oil
• and vinegar
• salt
• and pepper
• one-third cup of boiling water
• small potatoes

Method

1. 1

   Remove fat and skin from steak, pound, brush with oil and vinegar, roll, skewer, season, and dredge with flour.

2. 2

   Brown in pork fat, then place in casserole with boiling water and cook for one and a half hours.

3. 3

   Add browned potatoes during the last hour.

Nutrition per serving

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 37. The excerpt below is the record exactly as published.

Rolled Skirt Steak in Casserole This makes an excellent and economical meal. Remove the fat and skin from a skirt steak and pound with the edge of a china plate or saucer. Brush over with a mixture of equal parts olive oil AND THEIR LOW COSTS 139 and vinegar. Roll, skewer, sprinkle with salt and pepper, and dredge with flour. Try out three thin slices of fat salt pork in a frying-pan, put in meat, and cook until entire surface is seared and browned, turning frequently, being careful not to pierce, so as to prevent the escape of juices. Put in casserole, add one-third cup of boiling water, cover closely, and cook in a slow oven one and a half hours. Wash and pare small potatoes

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