Stewed Beef with Macaroni

Ingredients

• two pounds of rump or buttock steak
• onion of medium size
• two carrots
• two ounces of butter
• an ounce of flour
• a pint of good brown stock
• six ounces of macaroni or spaghetti
• season with salt and pepper
• half a teaspoonful of ground ginger

Method

1. 1

   Cut steak into two-inch pieces.

2. 2

   Fry onion in butter until amber, add steak and brown.

3. 3

   Stir in flour, season, and moisten with stock.

4. 4

   Add blanched macaroni and carrots, cover, and simmer for about an hour until tender.

5. 5

   Skim off fat before serving.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 31. The excerpt below is the record exactly as published.

two pounds of rump or buttock steak, cut rather thick, and cut into two-inch pieces. Peel and slice an onion of medium size. Scrape two carrots and cut them into neat cube shapes. Melt two ounces of butter in a large casserole and fry in it the onion to a pale or amber colour. Then put in the steak and fry to a nice brown over a quick fire. Stir in an ounce of flour and let it get slightly browned. Season with salt and pepper, and half a teaspoonful of ground ginger. Moisten with a pint of good brown stock ; bring it to the boil and skim well. Now put in six ounces of macaroni or spaghetti

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