Stewed Steak

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 120 min Total: 120 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (10)
Instructions (13)
  1. Cut the rump steak into pieces about a finger’s length.
  2. Heat about an ounce of fresh butter or dripping in an enamelled frying pan.
  3. Lay the steak in the hot fat and fry briskly on a clear fire for ten minutes.
  4. Remove the meat and put it into an earthenware saucepan.
  5. Fry one large Spanish onion in the same butter or dripping.
  6. Cut two large or six small carrots into pieces.
  7. Add the fried onion and carrots to the steak in the saucepan.
  8. Add a piece of loaf sugar, pepper, and salt.
  9. Add half a teaspoonful of Worcester sauce or mushroom catsup.
  10. Cover the ingredients with cold water.
  11. Stew gently for two hours.
  12. Thicken the stew with a little carefully mixed flour and water.
  13. Best served in the earthenware saucepan wrapped in a napkin.
Original Text
Stewed Steak Cut into pieces about a finger’s length one and a half pounds of rump steak. Have ready in an[Pg 75] enamelled frying pan about an ounce of fresh butter made hot, or dripping. Lay the steak in this and fry briskly on a clear fire for ten minutes. Remove the meat and put it into an earthenware saucepan with a slice. Fry in the same butter or dripping one large Spanish onion. Cut two large or six small carrots into pieces; add this and the onion to the steak with a piece of loaf sugar, pepper and salt, and half a teaspoonful of Worcester sauce or mushroom catsup. Cover with cold water and stew gently for two hours. Thicken with a little carefully mixed flour and water. Best served in the earthenware saucepan wrapped in a napkin.
Notes
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