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Tomato Beef
From Royal Victoria cook book, 1900
Serves 4
Add hot water if it becomes too dry.
Presented as published in 1900. 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
31Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein1.1 g
Carbohydrates6.9 g
Fiber1.5 g
Sugars3.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.8 mg
Potassium233 mg
Calcium20 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A31 mcg
Vitamin E0.4 mg
Vitamin K6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate19 mcg
Choline7.3 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 12. The excerpt below is the record exactly as published.
TOMATO BEEF.—Cut up 1 large, or 2 small onions, and brown in a frying pan in a little dripping. Remove the onion and brown a thick lean beefsteak on both sides in the same pan. Replace the onion upon the steak and pour over them one pint of tomatoes, seasoning well with salt and pepper and a very little sugar. Pour over this 1 pint of hot water, cover closely and simmer for 3 or 4 hours, adding a little hot water if it becomes too dry. Be- fore serving thicken the gravy slightly with one small teaspoon flour
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