Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 pint canned tomatoes 1000 4 onions
- 1 cup tomatoes 0267
- 2 lbs
- 4 onions
- 1 table- spoonful fat
- 78 east buf- falo street
- two recipes
- 6 persons
- 6 cents
- six large portions
- one doesn't wish to use more than the amount given at a meal
- 2 small onions
- 2 small carrots
- 4 people $0
- paprika
- cayenne
- salt
- pepper
Directions
Spanish Steak.
Mrs. Sibley says: So many friends have asked for my Spanish steak recipe that I have decided to send it to you, so that everyone may be able to try it. It is very good and eco- nomical. Cost.
2 lbs. round steak $0.3000
1 pint canned tomatoes 1000
4 onions (% c) 0375
4 T drippings 0376
y8 t pepper 0010
% t paprika 0016
Vs t cayenne 0001
1 t salt 0003
8 T flour 0064
Fuel, 3 hours (% use) 0510
Total $0.5355
Cut out bones and trim, using these for stock kettle. Sprinkle meat well with salt, pepper and flour, pounding- into steak with edge of a saucer. Treat other side the same and cut into pieces for serving.
Fry sliced onions in 2 T of drip- pings, in iron skillet, until brown, then remove from skillet. Add other
2 T of drippings and fry meat on both sides until brown. Add boiling water to rear cover, put on tight cover and simmer for about two hours, replen- ishing water and turning as neces- sary. At the end of two hours add tomatoes and onions, paprika and a little cayenne and cook until meat is very tender and sauce a dark brown. Serve in the sauce. If a hot dish is liked add more cayenne. This can be cooked in casserole after browning the meat in skillet if desired. Try this once and you will cook it often. — Mrs. P. B. Sibley, 566 East Forty- second street. North, city
Flank Steak.
Entered for first prize?
Cost. iy2 lbs. flank steak at 12%c ..$0.1900
1 t butter or oil 0156
1 T onion 0125
1 t pepper 0021
Yi t salt 0003
1 cup tomatoes 0267
"Wood fuel, V2 time, 1 hour 0170
Cost of steak $0.2642
Place steak in pan with 1 table- spoonful fat. Mix other ingredients and spread on steak. Bake slowly one hour. — Mrs. J. B. McC, 78 East Buf- falo street, city
Smothered Steak
I am sending two recipes for the preparation of round steak, which are entered for first prize.
2 lbs. round steak $0.3000
1 cup of onions 0250
1 cup of carrots 0150
1 t salt 0003
% t pepper 0021
Wood fuel (V2 time) 2 hours .. .0340
Cost to serve 6 persons ....$0.3764
Or about 6 cents each.
Remove fat from the bone and the steak and try out in oven, rejecting cracklings left. Season meat well on both sides with salt and pepper. Have skillet and fat very hot and brown the meat quickly. Then cover the steak with the onions put through the food chopper and cover these with the carrots also ground, and season lightly with salt and pepper. Put in enough water to nearly cover and put a close-fitting lid on the skillet. Bake an hour and a half in not too hot an oven. This is a fa- vorite recipe with us, and may be varied by adding a can of tomatoes and less water, but we generally prefer it as given. It is ample for six large portions and is very filling. It is always best to have a good thick steak and use only a part in the above manner, reserving a portion for the next day for stews, meat cakes, etc., if one doesn't wish to use more than the amount given at a meal. — Mrs. A. L. Adams.
Steak In Corn Flakes
1 lb. round steak $0.1500
1 cooking egg 0400
1 t salt 0003
% t pepper 0021
Drippings for frying .0094
Corn flakes to crumb meat
with 0015
Wood fuel Vz time for % hr. . . .0085
Cost of steak $0.2118
Crisp corn flakes in the oven and crush. Cut the steak into the de- sired sizes, salt and pepper to taste, dip in the beaten egg and then in the corn flakes. Have drippings or fry- ing fat, etc., quite hot and fry steak until a nice brown, taking care not to burn, as it is very easy to do that with corn flakes. I usually fry both sides a golden brown and put it back to finish cooking on the back of the stove. The corn flakes impart a de- licious flavor not to be obtained in any other way. I often substitute them in meat loaf, meat patties, cro- quettes and escalloped foods for cracker or bread crumbs and find it a welcome change. Mrs. A. L. Adams, 1630 Virginia street, city.
Good Round Steak.
iy2 lbs. round steak $0.2250
1 t salt 0003
1 R T flour 0018
2 small onions (V2 c) 0125
2 small carrots ( Vz c) 0150
Gas, medium, 10 minutes 0019
Simmering, % hour 0030
Cost for 4 people $0.2595
Or 6% cents each.
Put scraps of fat from round steak in a saucepan and let get hot; pound