Stewed Beefsteak

Ingredients

• one pound of steak
• a carrot
• a turnip
• a large onion
• pepper
• salt
• a little butter
• a few port-wine dregs
• a little mushroom catsup
• a little Worcester sauce

Method

1. 1

   Brown steak in a frying pan, then place in a stewpan with sliced carrot, turnip, and onion.

2. 2

   Cover with stock and stew gently.

3. 3

   Thicken gravy with butter and flour, add port-wine, mushroom catsup, and Worcester sauce.

4. 4

   Serve with shaped carrots and turnips.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

Stewed Beefsteak. Brown one pound of steak slightly in a fryingpan, then place it in a stewpan with a carrot, a turnip, and a large onion all sliced ; cover the meat with sufficient stock. Let it stew very gently and sprinkle a little chopped parsley over it before serving. Thicken the gravy with a little butter and flour and add a few port-wine dregs, a little mushroom catsup and Worcester sauce, and send to table with it carrots and turnips cut into shapes and cooked in stock. Beef Trifles. Take a pound of cold roast beef, mince it very finely, then put it into a basin and mix with it a seasoning of salt and pepper

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