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Staffordshire Beef Steaks




Source of Recipe


the web


Recipe Introduction


At the beginning of the 19th century, Mrs Maria Rundell's best-selling book 'A New System of Domestic Cookery' was published. It contained a number of regional recipes including this one from Staffordshire.




List of Ingredients




Braising steak - 4 pieces approximately 100-175g (4-6 oz) each
Salt and black pepper
Plain flour - 15g (½ oz)
Dripping - 25g (1 oz)
Onion - 1, peeled and sliced
Beef stock - 450 ml (¾ pint)
Walnut ketchup - 1-2 tbsp



Recipe



Flatten the steaks with a rolling pin, season with salt and pepper and dust with flour.

Melt the dripping in a frying pan and fry the onion until golden. Add the steaks and brown on both sides.

Pour the stock into the pan, cover and simmer for 1-1½ hours or until the steaks are tender.

Stir in the walnut ketchup.

Arrange the steaks, overlapping, on a heated serving dish and serve with the pan gravy poured over them, accompanied by creamed potatoes and a green vegetable.

Serves 4.