Spanish Steak

Name: Spanish Steak
Ingredients: One pound of round steak; 2 cups tomatoes; 1 diced onion; 2 cups of diced celery

From The Chapel Hill cook book, 1935

The tomatoes will tenderize the steak. Mrs. A. W. Hobbs.

Presented as published in 1935. 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

1060Calories

100 gProtein

41 gCarbs

54 gFat

Full nutrition (33 nutrients)

Calories1060 kcal

Protein100 g

Carbohydrates41 g

Fiber6.1 g

Sugars14 g

Total Fat54 g

Saturated Fat21 g

Monounsaturated Fat23 g

Polyunsaturated Fat2.3 g

Cholesterol331 mg

Sodium712 mg

Potassium3600 mg

Calcium363 mg

Iron9 mg

Magnesium197 mg

Phosphorus1115 mg

Zinc19 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C52 mg

Vitamin A125 mcg

Vitamin E3.2 mg

Vitamin K30 mcg

Vitamin B63.4 mg

Vitamin B126.8 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)30 mg

Folate123 mcg

Choline421 mg

Caffeine0 mg

Water1147 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 11. The excerpt below is the record exactly as published.

SPANISH STEAK One pound of round steak, 2 cups tomatoes, 1 diced onion, 2 cups of diced celery

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