Beef Casserole - American Recipe

Beef Casserole

🌍 American, American Home Cooking Difficulty: ●●○○○

🍳 Equipment: Sharp knife, Frying-pan, Tablespoon, Casserole

Traditional beef casserole — straightforward 1920s home cooking.

Ingredients

• 1 pound round steak—cut thick
• ¼ cup French Dressing (page 82)
• 1 tablespoon butter
• 1 onion—sliced
• 1 carrot—sliced
• 3 sprigs parsley—chopped
• 2 tablespoons flour
• 2 cups Soup Stock (page 14) or water
• 2 potatoes
• 2 tomatoes—fresh or canned
• 1 teaspoon salt
• Pepper

Method

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.

Tags: beef, potato, carrot, onion, tomato, pepper, butter, flour · Source: The Plain Sailing Cook Book (1922)

Notes

Serve at table directly from the casserole.

Cross-References

• See (page 14)
• See (page 82)