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

 

BEEF CASSEROLE

• 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

DIRECTIONS

1. Wipe the meat with a clean damp cloth, and cut it into pieces about 2 inches square.
2. Put the meat into the casserole, pour the French Dressing over it, and let it stand several hours or overnight.
3. Melt the butter in a hot frying-pan, place the pieces of meat in this and allow them to brown on all sides.
4. Empty the meat from the frying-pan into the casserole.
5. Cook the onion, carrot, and parsley for about ten minutes in the frying-pan, adding a little butter if necessary to prevent burning.
6. Stir the flour, salt, and pepper into the frying-pan with the vegetables, and cook until the flour browns, stirring constantly.
7. Add the Soup Stock or hot water, a little at a time, stirring constantly, and cook until the mixture thickens and boils.
8. 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.

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