Stewed Round Steak

Name: Stewed Round Steak
Ingredients: two pounds from the round of beef; a can of tomatoes; a quart of fresh tomatoes peeled and sliced; a heaping tablespoon of good drippings or butter

From Home dissertations, 1891

Can vary by mashing potatoes and forming a border.

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1989Calories

319 gProtein

28 gCarbs

71 gFat

Full nutrition (33 nutrients)

Calories1989 kcal

Protein319 g

Carbohydrates28 g

Fiber8.6 g

Sugars19 g

Total Fat71 g

Saturated Fat20 g

Monounsaturated Fat25 g

Polyunsaturated Fat3 g

Cholesterol866 mg

Sodium454 mg

Potassium4321 mg

Calcium137 mg

Iron28 mg

Magnesium288 mg

Phosphorus2188 mg

Zinc55 mg

Copper1.3 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C98 mg

Vitamin A301 mcg

Vitamin E7.9 mg

Vitamin K71 mcg

Vitamin B64.7 mg

Vitamin B1216 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.8 mg

Niacin (B3)58 mg

Folate216 mcg

Choline1236 mg

Caffeine0 mg

Water1211 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 98. The excerpt below is the record exactly as published.

STEWED ROUND STEAK. Have two pounds from the round of beef cut in steaks about an inch thick and three inches square; put them over the fire in a hot frying-pan, and quickly brown them; when the steaks are brown, if there is no fat on them, add to them a heaping tablespoon of good drippings or butter, a can of tomatoes, or a quart of fresh tomatoes peeled and sliced

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