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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

MEATS

STEWED BEEFSTEAK

For stewing the steak should weigh about 3 pounds and be cut 1 1/2 inches thick; sprinkle with salt and pepper and lay in saucepan with 2 ounces of butter and brown on both sides over a brisk fire; then cover with brown stock or water and stew with 2 tablespoonfuls of minced onion and 4 large tomatoes cut in halves. Cover the pan closely and stew gently for 1 1/2 hours. Serve on a hot platter.

Sister Minnie C. Christopher, Warrensburg, Mo.

 

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