Hashed Beef, Plain

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Slice some beef in very thin pieces, season with pepper and salt, and shake a little flour over it. Next, chop a medium sized onion and put it (without the beef) into a stew-pan with a tablespoonful of mushroom or tomato catsup. Boil for a few minutes, then add a pint of broth stock, or gravy-soup; boil it down to half the quantity. Five minutes before serving, throw in the cold sliced beef; let it boil five minutes and serve on toasted bread.