Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Sauce | 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
- two pounds of the upper round of beef into inch squares
- half teaspoonful of pepper
- one half teaspoonful of kitchen bouquet
- one tablespoonful of onion
- two tablespoonfuls of sherry
- one tablespoonful of vinegar
- a tablespoonful of flour
- a cupful of stock
- a teaspoonful of salt
- one side of the pan
- one carrot cut into blocks
- one has said
- one eighth of an inch thick of browned meat
- three best sauces which are served
- two tablespoonfuls of oil
- salt
- pepper
Directions
Cut two pounds of the upper round of beef into inch squares; dredge them with salt and pepper, and roll them in flour. Put into a saucepan some butter and some drippings, or a little suet, and let it try out, using enough only to cover the bottom of the saucepan; when the grease is hot, turn in the pieces of meat, and let them cook until well browned on all sides. Watch, and turn them as soon as browned; then draw the meat to one side of the pan, and add a tablespoonful of flour; let the flour brown, and add a cupful of stock or water, and stir until it comes to the boiling-point; then add a teaspoonful of salt, a half teaspoonful of pepper, one half teaspoonful of kitchen bouquet; one carrot cut into blocks, and one tablespoonful of onion; cover the saucepan, and let it simmer (not boil) for an hour. Just before serving add two tablespoonfuls of sherry or of Madeira. Serve a border of rice around the ragout.
Some one has said, "There is as much difference between beefsteaks as between faces; and a man of taste can find as much variety in a dinner at the Beefsteak Club as at the most plentifully-served table in town."
[Sidenote: Thickness.]
[Sidenote: Sauces.]
The difference between a thick and a thin steak is particularly marked--the former seems like an altogether different dish from the latter. Some may like their steak well done, but it is not a taste to be commended. A perfect steak should be cut one and a half inches thick, and cooked so that on both sides it has a crust one eighth of an inch thick of browned meat, the rest being an even red color. It should be puffed and elastic from the confined steam of the juices. When the steak is over-cooked the steam and the juices have escaped, leaving the meat dry and tasteless. The three best sauces which are served with steak are first the maitre d'hotel and then the Bearnaise and mushroom sauces. Tough beefsteaks can be made more tender by pounding them; but a better way is to brush them on both sides with a mixture of one tablespoonful of vinegar and two tablespoonfuls of oil or melted butter. The steak should then stand two or more hours before being cooked. It is the fiber of meat which makes it tough, and this fiber is soluble in acetic acid, which is found in vinegar. Broiling under the coals is better than over them when possible, as all smoke is then avoided.