Stewed Beefsteak

Ingredients

• two pounds of round steak
• two dessert-spoonfuls of vinegar
• one onion
• one small carrot
• one small turnip
• half a pint of hot water
• a teaspoonful of Worcestershire
• one of mushroom catsup
• a teaspoonful of brown thickening

Method

1. 1

   Cut the steak into serving pieces, flour, and season with salt and pepper.

2. 2

   Place in a stewpan with vinegar and cover.

3. 3

   Cook gently for one hour.

4. 4

   Add chopped onion, carrot, turnip, and hot water, cover, and simmer for two more hours.

5. 5

   Strain the gravy, adding Worcestershire sauce, mushroom catsup, and brown thickening.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 91. The excerpt below is the record exactly as published.

STEWED BEEFSTEAK. Take two pounds of round steak ; cut in pieces the size to serve ; flour them, and sprinkle with pepper and salt ; lay them in a stewpan with two dessert-spoonfuls of vinegar, and cover closely ; place the stewpan where it 1 76 Practical Recipes, will gently cook, and leave it one hour. Then take off the cover ; cut into it one onion, one small carrot, one small turnip, and pour in half a pint of hot water ; cover again and let it simmer two hours longer. Take up the meat and keep it hot. Stir into tlie gravy, if you have them, a teaspoonful of Worcestershire and one of mush- room catsup, or Harvey sauce, with a teaspoonful of brown thickening

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