Spanish Steak (Economical)

Ingredients

• two pounds tipper round steak
• one-half cup suet
• half cup hot water
• one cup chopped onions
• tablespoon lard
• tablespoon flour
• can tomatoes
• teaspoon oregano
• two tablespoons green chile pulp

Method

1. 1

   Select two pounds tipper round steak, sear on hot skillet on both sides till crust is formed; then add one-half cup suet, half cup hot water, cover; cook slowly half hour, add salt and pepper.

2. 2

   Fry one cup chopped onions in tablespoon lard until slightly brown; add tablespoon flour, can tomatoes, teaspoon oregano, two tablespoons green chile pulp; spread over steak, cover and cook twenty minutes longer.

3. 3

   Place on serving dish, sprinkle with cheese, set in oven to melt cheese and serve hot.

Nutrition per serving

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 7. The excerpt below is the record exactly as published.

one tablespoon green chile pulp to each egg, whipped separatel}^, teaspoon lard or but- ter, a slice garlic or teaspoon onion juice, scram- ble quickly, serve on toast, garnish with spoon- ful red chile sauce and parsle}- . Pimiento Egg Hard boil small eggs, shell, salt, put each in a canned pimiento large enough to close end with toothpick, salt well, dip in batter, fr}^ in deep fat, slice in half lengthwise, make cup white sauce, add tablespoon green chile pulp, serve on egg, good and pretty Spanish color effect. Spanish Eggs in Peppers Scald large sweet peppers; peel, cut in half, remove seeds, half fill with minced onion fried brown, one teaspoon red chile sauce, tablespoon' tomato sauce or catsup. Break one egg and scramble and pile on top. Decorate with red chile powder and parsley. Or break egg whole on top of sauce and bake in oven. Spanish Eggs, Shirred Brown in a teaspoon of butter or bacon fat, one teaspoon of minced onion, add teaspoon of flour, salt to taste, one teaspoon prepared chile sauce, one-fourth cup raw tomato. Cook and pour into individual baking dish and break egg over top. Set in oven until eggs are covered with a film. Garnish with sprigs of parsley and serve hot. ''Carne EspanoF' (Spanish INIoats) Spanish Steak (Elegante) Sli^litl}^ grease very hot skillet with olive oil. Select tender steak, sear l)oth sides, turning until cooked as desired. JNIake ready a sauce as follows: Melt two tablespoons butter, one of olive oil together, add tal)lespoon onion, one small button of garlic, one tablespoon parsley, one green sweet pepper, and two tablespoons chili pulp. When well browned, add tablespoon flour and brown, add one can prepared tomato soup or two cups fresh chopped tomatoes, cook five minutes, strain and poiu' over hot steak, (larnish with nmshrooms and ripe olives browned in butter, sprinkled with salt and chile pepper and sprigs of parsley, or if cheese is liked, sprinkle grated yellow cheese over steak and sauce, melt in oven, serve hot, or use Span- ish prepared sauce. S2 MEXICAN-SPANISH RECIPES Spanish Steak (Economical) Select two pounds Ti])per round steak, sear on liot skillet on both sides till crust is formed; then one-half cup suet, half cup hot wa- ter, cover; cook slowh^ half hour, add salt and pepper. Fry one cup chopped onions in table- spoon lard until slightly brown; add tablespoon flour, can tomatoes, teas])oon oregano, two table- spoons areen chile pidp; spread over steak, cover and cook twenty minutes longer. Place on serv- ing dish, sprinkle with cheese, set in oven to melt cheese and serve hot. Flank Steak, Spanish Have butcher cris cross a flank steak. Rub into it flour, seasoned with salt and chile powTler, not too much, spread with lard or melted suet, make a filling of bread crumbs, tomato, chile pulp or powder, onion, aregano, bay leaf, salt, roll up and tie. Put tablespoon lard

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