Smothered Beef with Tomatoes

Ingredients

• Cut about 1 i or 2 lb. of rump or buttock steak
• season to taste with salt and pepper
• Melt one ounce of butter
• add a sliced onion
• sprinkle over a heaped-up table-spoonful of flour
• add a pint of stock or water
• a table-spoonful of Holbrook’s Worcester sauce
• four peeled and sliced tomatoes
• a handful of shredded celery

Method

1. 1

   Melt one ounce of butter in a casserole or pipkin, add a sliced onion and fry a little, then put in the beef, sprinkle over a heaped-up table-spoonful of flour, and stir over the fire till all is nicely browned.

2. 2

   Next add a pint of stock or water, and a table-spoonful of Holbrook’s Worcester sauce.

3. 3

   Stir till it boils, remove the scum, and put in four peeled and sliced tomatoes.

4. 4

   Sprinkle over also a handful of shredded celery, then cover closely and let it cook slowly over a charcoal fire or in the oven for about an hour.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 30. The excerpt below is the record exactly as published.

Cut about 1 i or 2 lb. of rump or buttock steak into small slices or thick strips, sea- son to taste with salt and pepper. Melt one ounce of butter in a casserole or pipkin, add a sliced onion and fry 62 Casserole Cookery a little, then put in the beef, sprinkle over a heaped-up table-spoonful of flour, and stir over the fire till all is nicely browned. Next add a pint of stock or water, and a table-spoonful of Holbrook’s Wor- cester sauce. Stir till it boils, remove the scum, and put in four peeled and sliced tomatoes. Sprinkle over also a handful of shredded celery

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