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Smothered Beef Steak

Name: Smothered Beef Steak
Yield: 1 servings
Ingredients: several thin slices from the top of the round; 1 cup of fine bread crumbs; 1 tablespoon of butter; 1/2 teaspoon salt; pepper to taste; 1/2 teaspoon sage; 1/2 teaspoon summer savory; enough milk to moisten

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. R. Farley.

Presented as published in 1912. 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

Nutrition per serving

795Calories

61 gProtein

83 gCarbs

33 gFat

Full nutrition (33 nutrients)

Calories795 kcal

Protein61 g

Carbohydrates83 g

Fiber6.4 g

Sugars6.9 g

Total Fat33 g

Saturated Fat8 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat3.4 g

Cholesterol171 mg

Sodium3808 mg

Potassium989 mg

Calcium284 mg

Iron10 mg

Magnesium108 mg

Phosphorus640 mg

Zinc9.9 mg

Copper0.5 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C3.7 mg

Vitamin A15 mcg

Vitamin E1 mg

Vitamin K64 mcg

Vitamin B61.5 mg

Vitamin B123.6 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)21 mg

Folate168 mcg

Choline202 mg

Caffeine0 mg

Water148 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 219. The excerpt below is the record exactly as published.

SMOTHERED BEEF STEAK.— Use several thin slices from the top of the round, or 1 large, thin steak. Lay smoothly and 320 MEATS dry vvith a cloth. Now make the following stuffing:-! cup of fine bread crumbs, 1 tablespoon of butter; J/2 teaspoon salt; pepper to taste; Y^ teaspoon each of sage and summer savory, and enough milk to moisten

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