- 2 lbs round steak, 3/4-inch thick
- 1 lb fresh mushrooms
- 1 bunch green onions
- 3 stalks celery
- 1 tspn salt
- 3 tbspns bacon drippings or shortening
- 3 tbspns soy sauce
- 1/3 cup red table wine
- 1/2 tspn ginger root or powdered ginger
- Dash of cayenne
Cut meat into serving size pieces. Sprinkle with salt, dust with flour, then brown on both sides in bacon drippings.
Arrange green onions, celery, and mushrooms over meat. Mix together soy, red table wine, cayenne, and ginger, and pour over. Cover and simmer for 1 hour, or until meat is tender.
"During deer season, substitute 6 venison chops for the beer. Brush with garlic oil, sprinkle with tenderizer, and let stand for 15 minutes before browning."
(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s. My grandmother was a farmer's wife in California's Central Valley. This recipe clipping was by W.A. of Los Angeles.)
More "Lost" Beef RecipesClassic Swiss Steak in Gravy (1952)
Beef Stroganoff with Coffee (1981)
Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)
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