Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 2 pounds of round steak
- a pint of boiling stock
- three nice pieces
- one finds at a french table d'hote
- salt
- pepper
- parsley
Directions
Mrs. James W. See.
Put i carrot and a turnip cut into strips, I tablespoon chopped celery, and a small onion sliced into the bottom of a casserole ; put 2 pounds of round steak or the rump into three nice pieces, and cook brown in a hot skillet; transfer when brown to the casserole, laying it over the vegetables ; season with salt, pepper, and chopped parsley ; pour in a pint of boiling stock; put on the lid, and place in a hot oven for 1 hour; serve in a casserole. This is a dish one finds at a French table d'hote, where the meat is always tender and delicious, and does not betray its humble origin.