Stewed Rump Steak

Ingredients

• 4 lbs. for eight people
• Let the steak brown, not burn, on both sides in boiling dripping or butter
• Mix some flour
• and broth
• fry some sliced onion
• carrot
• and turnip
• stir in two teaspoonsful of mustard flour
• and a tablespoonful of brandy

Method

1. 1

   Brown the steak, mix flour and broth, fry vegetables, and stew the steak for 3-4 hours.

2. 2

   Stir in mustard and brandy before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 64. The excerpt below is the record exactly as published.

Stewed Rump Steak. A rump steak should be cut from a rump which has been hung, but must not be cut till wanted. It should be two inches thick, 4 lbs. for eight people ; and nmch of the fat is not to be kept on it. Let the steak brown, not burn, on both sides in boiling dripping or butter, either in the frying-pan or in a shallow stewing-pan. Mix some flour and broth, and fry some sliced onion, carrot, and turnip ; and let the steak stew for three to four hours, the broth not quite covering the steak. The stewing-pan must have a hollow cover, and hot water or charcoal must be put in this if cooked on a hot plate, but the stewing or braising -pan can be put in the oven. About half an hour before the steak is done, pour out some of the sauce and stir in two teaspoonsful of mustard flour and a tablespoonful of brandy

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