Stewed Beef

Ingredients

• a steak weighing two pounds
• two ounces of butter
• one-quarter pound of lean bacon
• one tablespoon of flour
• one pint of water
• one glass sherry
• a little pepper and salt
• twenty button onions

Method

1. 1

   Put two ounces of butter in a stew pan; when melted, put in the steak with one-quarter pound of lean bacon, cut in small pieces.

2. 2

   Turn the steak occasionally until a little brown, then lay it off into a dish.

3. 3

   Add one tablespoon of flour to the butter in the pan, and continue stirring until brown; then again lay in the steak.

4. 4

   Add one pint of water, one glass sherry, a little pepper and salt; let simmer slowly one hour.

5. 5

   Skim off all the fat, and add twenty button onions; simmer until onions are very tender; remove the steak to hot platter, and pour the onions, sauce, etc., over.

Nutrition per serving

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 3. The excerpt below is the record exactly as published.

STEWED BEEF. Have a steak weighing two pounds, and an inch and a half thick. Put two ounces of butter in a . stew pan ; when melted, put in the steak with one-quarter pound of lean bacon, cut in small pieces. Place the stew pan over the fire ; turn the steak occasionally until a little brown, then lay it off into a dish. Add one tablespoon of flour to the butter in the pan, and continue stirring until brown ; then again lay in the steak. Add one pint of water, one glass sherry, a little pepper and salt; let simmer slowly one hour. Skim off all the fat, and add twenty button onions

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