Flank Steak Braized with Vegetables
Ingredients
- 1 1/2 pound flank steak, 1 1/4 inches thick
- 1 tablespoon butter
- 1 1/2 cup sliced raw potatoes
- 2 tablespoon flour
- 1/2 cup thinly sliced onions
- 2 teaspoon salt
- 1 green pepper, sliced thin
- 1 cup tomato, pulp
Directions
- Cut with a knife across the grain of the flank steak, to prevent it from curling up.
- Sprinkle the flour and one teaspoonful of salt on both sides of the meat.
- Dot with butter, and place in an oblong baking pan.
- Over the meat place a thick layer of sliced raw potatoes.
- Add the green pepper, and season with one-ha!F a teasponful of salt.
- Place the onions next and the rest of the salt, one-half a teaspoonful.
- Pour one cup of stewed or raw tomato pulp over all the mixture, and cover the baking pan tightly.
- Cook slowly in the oven for two hours.
- One-half hour before the meat is done, remove the cover to allow it to brown.
- Water may need to be added to prevent burning.
- In serving, very carefully transfer the steak to a hot platter, preserving the various layers of vegetables.
- To serve, slice down through the layers as through a loaf.
Other Information
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: steak, butter, potato, flour, onion, salt, green pepper, tomato
Equipment: measuring cups, measuring spoons, knife, stove
See Also
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Creole Lamb
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Source: A Thousand Ways To Please a Husband (1917-01-01)
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Equipment: measuring cups, measuring spoons, stove
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Ingredients: butter, olive oil, crawfish, celery, green pepper, onion, carrot, garlic clove, flour, water, cayenne pepper, salt
Equipment: pan, measuring cups, measuring spoons
Batatess Forn (Potato Vegetable Dish)
Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
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Ingredients: pork, potato, onion, tomato, garlic, tomato sauce, water, nutmeg, chili powder, pepper, salt, paprika, butter
Equipment: measuring cups, measuring spoons, knife, baking dish, oven
Spanish Omelet
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Main Dish, Breakfast
Ingredients: butter, onion, salt, sugar, cayenne pepper, green pepper, mushroom, tomato,
Equipment: measuring spoons, measuring cups, sauce
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
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Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove