Smothered Beefsteak

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. rump steak
  • salt and pepper
  • 4 Spanish onions
  • seasoned flour
  • 2 oz. dripping
  • ½ pt. stock or water


Wipe the meat, beat well, then season. Cut the onions into rings and dip in seasoned flour. Melt the dripping, and, when hot, fry the onion rings until crisp and lightly browned. Remove the onions, and keep hot. Fry the meat quickly on both sides to seal the surfaces, and then more slowly for about 15 min. or until tender (adding more fat if necessary). Drain and keep hot. Drain off most of the fat, add some flour and fry until brown. Add boiling stock or vegetable water, a little gravy browning, if necessary, and stir and boil for 2–3 min. Season to taste and strain. Place the meat on a hot dish, cover with the onion rings and pour the gravy over. Serve very hot.