Stewed Steak
Ingredients
- 1 pound beef steak
- 1 onion
- 1 carrot
- 1 turnip
- 1/8 teaspoon salt
- 1/16 teaspoon pepper
- 2/3 tablespoon chopped parsley
- 2 ounce dripping
- 2/3 flour
Directions
- Melt the dripping, cut the steak into 3 pieces, and fry them.
- Then take out the meat, cut the onion and carrot into thin slices, the turnip into thick blocks, and fry these in the dripping.
- When they are browned, lay the meat on top of them, add the seasoning and 1/2 pint of warm water.
- Close the lid and simmer 2 hours.
- Thicken with the flour 1/4 hour before serving; add the chopped parsley at the last minute.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: steak, onion, carrot, turnip, salt, pepper, parsley, dripping, flour
Equipment: measuring cups, measuring spoons, knife, stove, saucepan, pot
See Also
Pot Roast
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: beef, salt, pepper, dripping, carrot, flour, turnip, bay leaf, onion, clove, celery, water
Equipment: measuring cups, measuring spoons, rolling pin, stove
Boiled Sheep's Head
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: sheep head, onion, turnip, parsley, barley, salt, pepper, water, flour, dripping
Equipment: measuring cups, measuring spoons, knife, pot, stove
Haricot Mutton
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: mutton, water, onion, carrot, turnip, dripping, flour, pepper, salt
Equipment: measuring cups, measuring spoons, knife, bowl, frying pan, stove
Stewed Shin of Beef (with Dumplings)
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: beef shin, onion, carrot, turnip, flour, dripping, pepper, salt, baking powder
Equipment: measuring cups, measuring spoons, stove, frying pan
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
Author: American Meat Institute
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