Beef Casserole
From Observatory
1111
- Ingredients
- 1 pound round steak—cut thick
- ¼ cup French Dressing
- 1 tablespoon butter
- 1 onion—sliced
- 1 carrot—sliced
- 3 sprigs parsley—chopped
- 2 tablespoons flour
- 2 cups Soup Stock or water
- 2 potatoes
- 2 tomatoes—fresh or canned
- 1 teaspoon salt
- Pepper
- Utensils
- Sharp knife
- Frying-pan
- Tablespoon
- Casserole
- Directions
1.
Wipe the meat with a clean damp cloth, and cut it into pieces about 2 inches square.
2.
Put the meat into the casserole, pour the French Dressing over it, and let it stand several hours or overnight.
3.
Melt the butter in a hot frying-pan, place the pieces of meat in this and allow them to brown on all sides.
4.
Empty the meat from the frying-pan into the casserole.
5.
Cook the onion, carrot, and parsley for about ten minutes in the frying-pan, adding a little butter if necessary to prevent burning.
6.
Stir the flour, salt, and pepper into the frying-pan with the vegetables, and cook until the flour browns, stirring constantly.
7.
Add the Soup Stock or hot water, a little at a time, stirring constantly, and cook until the mixture thickens and boils.
8.
Pour the contents of the frying-pan over the meat in the casserole, cover the casserole, and place it in a slow oven to cook for three hours.
9.
Peel the potatoes, cut them into small pieces, and brown them in the frying-pan with a little melted butter.
10.
Add the potato and tomato to the contents of the casserole at the beginning of the last half-hour of cooking.
11.
Remove the cover from the casserole and increase the heat during the last fifteen minutes of cooking.
- Remarks
Serve at table directly from the casserole.
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