Steak en Casserole

Ingredients

• a thick cut from the upper or under round
• one carrot diced
• one tablespoonful of chopped celery
• a half teaspoonful of salt
• a pint of good stock
• a dozen tiny peeled white onions

Method

1. 1

   Sear the steak in a hot frying pan.

2. 2

   Place diced carrot, celery, salt, pepper, and onions in a casserole.

3. 3

   Add the steak and pour over stock.

4. 4

   Cover and cook in a moderate oven for 2.5 hours.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 61. The excerpt below is the record exactly as published.

STEAK EN CASSEROLE. A casserole is a round, rather shallow, earthenware dish, with a tightly fitting cover; it is invaluable for the long, slow cooking which makes tough meat palat- able and tender. For steak cooked in this way take a . thick cut from the upper or under lound, wipe and trim it. Have ready a very hot frying pan, and in it place the steak, turning several times until both sides MEATS. 147 are seared and browned. In the bottom of the cas- serole place one carrot diced, one tablespoonful of chopped celery, a half teaspoonful of salt, half of a sweet red pepper cut in strips or a good seasoning of white pepper and a dozen tiny peeled white onions. On this arrange the steak, pour over a pint of good stock

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