Stewed Steak

The handbook of household management ... · Tegetmeier, W. B. · 1894
Source
The handbook of household management and cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Take a clean, well-tinned stewpan, which is much better for the purpose than an ordinary saucepan, put in a little butter or dripping, and melt it.
  2. Then place in the steak, cut into conveniently sized pieces, and fry each of a very light brown, frying a sliced onion at the same time.
  3. When sufficiently fried, add the seasoning, such as pepper and salt.
  4. The salt must not be added at first, as it would draw out the gravy and prevent the meat browning.
  5. The meat should then be barely covered with cold water and allowed to stew slowly for four or five hours, the greatest care being taken that it does not boil.
  6. The vegetables, such as turnip, carrot, celery, &c., should be cut up and boiled in a separate saucepan of water until tender, and them added to the stewed meat.
  7. The object of cooking the vegetables separately is to prevent the necessity of boiling the meat, which would harden it.
  8. Half an hour before serving, add a little flour and water, mixed into a very thin paste, and let the stew just simmer so as to thicken the gravy.
Original Text
Stewed Steak.—Take a clean, well-tinned stewpan, which is much better for the purpose than an ordinary saucepan, put in a little butter or dripping, and melt it; then place in the steak, cut into conveniently sized pieces, and fry each of a very light brown, frying a sliced onion at the same time; when sufficiently fried, add the seasoning, such as pepper and salt. The salt must not be added at first, as it would draw out the gravy and prevent the meat browning. The meat should then be barely covered with cold water and allowed to stew slowly for four or five hours, the greatest care being taken that it does not boil. The vegetables, such as turnip, carrot, celery, &c., should be cut up and boiled in a separate saucepan of water until tender, and them added to the stewed meat. The object of cooking the vegetables separately is to prevent the necessity of boiling the meat, which would harden it. Half an hour before serving, add a little flour and water, mixed into a very thin paste, and let the stew just simmer so as to thicken the gravy.
Notes
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