Stewed Steak

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. stewing steak
  • 2 large carrots
  • 2 large turnips
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Wipe the meat, cut off any superfluous fat, and cut the meat into neat pieces. Cut the vegetables into dice or Julienne strips and keep in water until required. Put the trimmings aside for adding to the stew. Heat the fat in a saucepan and, when smoking hot, fry the meat until lightly browned on both sides, then remove from the pan. Slice the onion and fry until lightly coloured. Add the flour,