Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 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
- 2 tablespoons butter
- a slice of round steak
- two clays
- 4 inch thick
- half cover
- vinegar
- thyme
- allspice
- bay leaf
- salt
- pepper
Directions
Place meat — a cut from the shoulder being preferable — in a bowl, cover with vinegar; add onions, thyme, allspice, bay leaf, salt and pepper. Let the meat remain in vinegar two clays. Brown meat well on both sides, cover the meat while frying, add kitchen spoon of flour, let it brown, then add onions, thyme, etc., that was in the vinegar. Let all brown well, then add water to cover meat, also add in the vinegar. Boil slowly until meat is tender. Serve with home-made noodles.
ROUND STEAK— PAN-BROILED.
Have a slice of round steak -)4 inch thick. Wipe and trim off extra fat. Heat an iron frying pan blue hot, grease lightly with the fat scraps and put steak into it. Count 60, turn and let brown on under side; when brown on both sides, half cover with boiling water, cover frying pan with a heavy cover and let simmer for from 20 to 30 minutes. Uncover, season with 2 tablespoons butter or fat, salt and peper, and serve on a hot platter.