Stewed Beef a l'Egyptienne

Ingredients

• two pounds of beef
• one ounce of butter
• two onions
• two tablespoonfuls of flour
• a pint and a half of white broth
• one gill of tomato sauce
• one good pinch of salt
• half a pinch of pepper
• a bouquet
• one clove of crushed garlic
• eighteen cooked gumbos
• three stalks of white, cooked celery

Method

1. 1

   Cut two pounds of beef into small, square pieces, brown them in a stewpan with one ounce of butter, adding two onions, cut into square pieces.

2. 2

   When well browned, for about ten minutes, add two tablespoonfuls of flour; stir briskly with a pint and a half of white broth, also one gill of tomato sauce.

3. 3

   Season with one good pinch of salt and half a pinch of pepper, put in a bouquet, one clove of crushed garlic, and let cook for twenty-five minutes.

4. 4

   Dish up the beef with a bunch of eighteen cooked gumbos, also three stalks of white, cooked celery.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 174. The excerpt below is the record exactly as published.

Stewed Beef a PEgyptienne. — Cut two pounds of beef into small, square pieces, brown them in a stewpan with one ounce of butter, adding two onions, cut into square pieces. When well browned, for about ten minutes, add two tablespoonfuls of flour; stir briskly with a pint and a half of white broth (No. 99), also one gill of tomato sauce I'No. 205). Season with one good pinch of salt and half a pinch of pepper, put in a bouquet (No. 254), one clove of crushed garlic, and let CUOK for twenty-five minutes. Dish up the beef with a bunch of eighteen cooked gumbos (No. 1030), also three stalks of white, cooked celery

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