Page:Browne - The Plain Sailing Cook Book.djvu/51

 


 * MATERIALS
 * 1 pound round steak—cut thick
 * ¼ cup French Dressing (page 82)
 * 1 tablespoon butter
 * 1 onion—sliced
 * 1 carrot—sliced
 * 3 sprigs parsley—chopped
 * 2 tablespoons flour
 * 2 cups Soup Stock (page 14) or water
 * 2 potatoes
 * 2 tomatoes—fresh or canned
 * 1 teaspoon salt
 * Pepper


 * UTENSILS
 * Sharp knife
 * Frying-pan
 * Tablespoon
 * Casserole

 Wipe the meat with a clean damp cloth, and cut it into pieces about 2 inches square. Put the meat into the casserole, pour the French Dressing over it, and let it stand several hours or overnight.  Melt the butter in a hot frying-pan, place the pieces of meat in this and allow them to brown on all sides. Empty the meat from the frying-pan into the casserole. Cook the onion, carrot, and parsley for about ten minutes in the frying-pan, adding a little butter if necessary to prevent burning. Stir the flour, salt, and pepper into the frying-pan with the vegetables, and cook until the flour browns, stirring constantly. Add the Soup Stock or hot water, a little at a time, stirring constantly, and cook until the mixture thickens and boils.</li> <li>Pour the contents of the frying-pan over the meat in the casserole, cover the casserole, and place it in a slow oven to cook for three hours.</li>

<section end="BEEF_CASSEROLE" /> </ol>