Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four pounds of steak
- one-half inch thick
- cloves
- salt
- pepper
Directions
Four pounds of steak (round), cut two inches thick, stick a few cloves in the top, sprinkle with salt, pepper and flour, and place in oven, after pouring enough boiling water in pan to baste from time to time. Let cook about one hour, then slice onions (one-half inch thick) all over steak, seasoning and basting. When onions are tender pour on a can of tomatoes. Do not use all the liquor of tomatoes. When done and meat is tender, slice cheese thin over top and put in oven until cheese melts. Remove meat to platter, and make gravy by thick- ening with flour. — Alleen Wilson.
Cold roast or steak shredded, free from gristle and skin. Cook a finely chopped onion in water. When done put in your meat and thicken with a little flour and butter, rubbed together. A little cold gravy or soup stock helps. Season; serve with croutons or on slices of toast. — Mrs. J. B. Jolly.