Steak, Stewed

Ingredients

• 1 lb. of thick rump steak
• 2 oz. of butter or dripping
• 1 onion
• 1 carrot
• 2 mushrooms
• 1 oz. of flour
• 1 pint of stock or water
• 1 teaspoonful of caramel or browning

Method

1. 1

   Fry the steak in a thick stewpan in 2 ounces of butter or dripping till brown on both sides.

2. 2

   Take it up, and now add the flour and vegetables, chopped finely; fry these for five minutes, then add the stock or water; stir till it boils, then add the caramel.

3. 3

   Put the steak into the hot gravy, and very gently simmer for two hours.

4. 4

   Garnish with little pieces of carrot or button mushrooms, cooked separately.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 51. The excerpt below is the record exactly as published.

Steak, Stewed. — Ingredients: i lb. of thick rump steak, 2 oz. of butter or dripping, i onion, i carrot, 2 mushrooms, i oz. of flour, i pint of stock or water, i teaspoonful of caramel or browning. Fry the steak in a thick stewpan in 2 ounces of butter or dripping till brown on both sides. Take it up, and now add the flour and vegetables, chopped finely; fry these for five minutes, then add the stock or water; stir till it boils, then add the caramel. Put the steak into the hot gravy, and very gently simmer for two hours. Garnish with little pieces of carrot

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