Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Madeira Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half pounds beef
- two tablespoons beef drippings
- one tablespoon flour
- one cup strained tomatoes
- one teaspoon catsup
- one wineglass madeira wine
- 4 pound fillet
- one slice onion
- one-quarter cup turnip
- one-quarter cup carrots
- one-quarter cup flour
- one-half cup strained tomatoes can be added
- one tablespoon of flour has been gradually added
- a piece of rump weighing three pounds
- one small carrot
- one small onion
- one bay leaf
- one carrot
- one onion
- one parsley sprig
- one-half turnip
- six mush- rooms
- three pounds
- one-half onion
- two potatoes
- 23 beef tenderloin
- two lengthwise
- three beaten yolks to which one tablespoon of flour has been gradually added
- salt
- pepper
- bay leaf
- parsley
- paprika
- ginger
- lemon juice
- vinegar
Directions
BEEF EN CASSEROLE— Two and one-half pounds beef, chuck or round, two tablespoons beef drippings, one small carrot, cut in dice, one tablespoon flour, one small onion, sliced, salt and pepper to taste, one cup strained tomatoes, one bay leaf. Salt and pepper the meat and dust with the flour. Heat the fat in a frying pan and brown the meat in it on all sides. Place meat in casserole, add other ingredients, cover and let simmer at a low temperature until tender, keeping the casserole well covered so as not to allow the steam and juices to escape. Serve hot with mashed or baked potatoes. BERYL CISLER.
STEAK IN CASSEROLE— Broil a thick steak a few minutes; then put it into a casserole. Add one carrot, one onion, one parsley sprig, one bay leaf, one-half turnip, one teaspoon catsup, six mush- rooms, one wineglass Madeira wine. Let cook slowly until vegetables are tender. MARIE PAIDAR.
BEEFSTEAK AND ONIONS— Slice onions thin. Place in spider with a little fat and season with salt and pepper, brown slightly, add steaks, cover tightly. When ready to serve spread onions on top. A nice way to warm over steak. MARIE PAIDAR.
FILLET OF BEEF — Lard a 4 pound fillet, season with salt and pepper, put it into a roasting pan and roast thirty minutes in hot oven. Garnish with vegetables. BERYL CISLER.
BRAISED BEEF — A piece of rump weighing three pounds, larded. Season with salt, pepper, chopped parsley and a little garlic minced fine if desired. Add one carrot, cut into round pieces ; one slice onion, one bay leaf. Cover and brown well on both sides. Baste it often and add a little soup stock. Brown and strain the gravy over the meat. MARIE PAIDAR.
BEEF STEW — Three and one-half pounds beef, one-half onion, one-quarter cup turnip, cut up, one-quarter cup carrots, cut up, two tablespoons beef drippings, two potatoes, salt and pepper, one-quarter cup flour, water to cover dumplings. Wipe the meat, remove all the small pieces of bone, and cut into small pieces. Put the larger bones and tough meat into the kettle and cover with cold water. Dredge the rest of the meat with flour, pepper and salt, and brown it in the melting fat in the frying pan. Brown the onions also. Then put the meat and onions into the kettle and let it simmer 2 or 3 hours or until the meat is tender. Half an hour before serving add the other vegetables; 15 minutes before serving add the dumplings. Cook 15 minutes. When done take out the dumplings, remove the pieces of bone and fat. If necessary thicken the gravy with flour and add some pepper and salt. One-half cup strained tomatoes can be added, if liked. MARIE PAIDAR.
PRAGUE CHAPTER BOOK OF RECIPES 23
BEEF TENDERLOIN, EGYPTIAN STYLE— Cut a good-sized tenderloin in two lengthwise. Pound each half and season with salt, pepper, paprika, a little ginger, chopped onions and bacon. Put halves together and pin with toothpicks. Place in roasting pan with a carrot, onion, parsley, a few whole spice and a little water and roast until meat is tender. Strain gravy, put on stove to boil and add three beaten yolks to which one tablespoon of flour has been gradually added, boil until gravy is thickened, season with a little sugar, lemon juice or vinegar and perhaps a little more salt. The gravy should be sweet sour.