Stewed Steak with Chestnuts

Ingredients

• 1 lb. steak
• 1 onion
• 14 chestnuts
• 1 tablespoonful flour
• 1 tablespoonful dripping
• 1 dessertspoonful Harvey’s Sauce
• 1 dessertspoonful tomato ketchup
• salt and pepper
• 1 pint stock or water

Method

1. 1

   Peel the chestnuts, boil until tender, take off the inner skin and re-boil in salt and water until quite tender.

2. 2

   Cut the steak in fillets and dust over with flour.

3. 3

   Put the dripping in a frying pan and brown the steak in it.

4. 4

   Remove the meat and add the onion, cut in half rings, fry brown and remove.

5. 5

   Then stir in the flour until brown.

6. 6

   Add the stock and boil up, skim, and season to taste.

7. 7

   Put this gravy in a stew pan, add the meat and chestnuts, and simmer slowly for thirty minutes.

8. 8

   Then put the meat in a circle on the dish, pile the chestnuts in the center, pour over the gravy, and serve hot.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 53. The excerpt below is the record exactly as published.

STEWED STEAK WITH CHESTNUTS. 1 lb. steak 1 onion 14 chestnuts 1 tablespoonful flour 1 tablespoonful dripping 1 dessertspoonful Harvey’s Sauce 1 dessertspoonful tomato ketchup salt and pepper 1 pint stock or water

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