Stewed Steak
From Entrees made easy, 1905
Presented as published in 1905. 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
384Calories
10 gProtein
87 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories384 kcal
Protein10 g
Carbohydrates87 g
Fiber17 g
Sugars44 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium340 mg
Potassium1917 mg
Calcium252 mg
Iron2 mg
Magnesium98 mg
Phosphorus281 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C108 mg
Vitamin A1503 mcg
Vitamin E1.3 mg
Vitamin K26 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate277 mcg
Choline43 mg
Caffeine0 mg
Water1027 g
As published
This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 13. The excerpt below is the record exactly as published.
Stewed Steak (Hot). Cut up about 2 lb. of beefsteak into neat pieces, and fry these till nicely browned in clari- fied dripping. Take out the steak, fry 3 onions, 3 carrots, and 2 turnips (all cut into dice) in the fat. Then put the meat and vegetables into a sauce- pan, and cover with | pint of water, or more if necessary, and let it all simmer gently for 2£ to 3 hours. Just before it is ready, skim well, season with salt and pepper, add a tablespoonful of ketchup and thicken with 1 tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.