Stewed Beef Steak (Entrée)

Ingredients

• cut from one to two inches thick
• a slice of butter
• a little flour
• one onion
• a carrot or two
• half a turnip
• a small bunch of sweet herbs
• three teaspoonsful of rice flour
• half a wine-glassful of mushroom catsup
• a teaspoonful of currie powder

Method

1. 1

   Brown the steak in butter, shake in flour, and cover with broth or water.

2. 2

   Boil, season with salt, add onion, carrots, turnip, and herbs.

3. 3

   Stew for 2.5 to 3 hours.

4. 4

   Stir in rice flour, mushroom catsup, and curry powder before serving.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 185. The excerpt below is the record exactly as published.

STEWED BEEF STEAK (ENTREE). This may be cut from one to two inches thick, and the time of stewing it must be proportioned to its size. Dissolve a slice of butter in a large saucepan or stewpan, and brown the steak on both sides, moving it often that it may not burn ; then shake in a little flour, and when it is coloured pour in by degrees rather more than suf- ficient broth or water to cover the meat. When it boils, season it with salt, take off the scum, slice in one onion, a carrot or two, and half a turnip ; add a small bunch of sweet herbs, and stew the steak very softly from two hours and a half to three hours. A quarter of an hour before it is served, stir well into the gravy three teaspoonsful of rice flour smoothly mixed with a little cayenne, half a wine- glassful of mushroom catsup, and a slight seasoning of spice. A teaspoonful of currie powder

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