Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Buffalo | not in our table | 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
- one cup boiling water
- 1 pint hot water 0000 gas
- one-half pint hot water
- 2 teaspoonfuls butter
- 2 pounds loaf
- 1 quart vege- tables
- one quart of boiling water around the loaf
- one quart of vegetables
- 2 lbs
- 15 min
- six portions cost $0
- 3 cents
- 6 persons
- 1 green pepper cut in strips
- 1 dozen glazed silverskin onions at small ad- ditional cost
- 78 east buffalo street
- 4 persons $0
- two cups
- 1 egg
- 6 medium-sized onions
- 3 small carrots
- 15 min- utes
- one table- spoonful flour
- 2 table- spoonfuls of water
- two pounds of beef loaf
- salt
- pepper
- parsley
Directions
steak well and rub with flour; drop in hot fat and brown quickly; add onions and carrots cut small, and brown with meat; add salt and one cup boiling water; simmer three-quarters of an hour and serve. — Mrs. A. Matthew, 1029 Clackamas street, Portland, Or.
Round Steak Southern Style.
2 lbs. round steak 1 in. thick. .$0.3000
3 R T flour 0027
1 R T fat 0094
1 t salt 0003
% t pepper 0021
1 pint hot water 0000
Gas, 15 min. med., 1 hr. simmer- ing 0069
Six portions cost $0.3214
Or 5 1-3 cents each.
Sift flour over steak and pound with wooden mallet until it has ab- sorbed all the flour. Heat fat in an iron skillet. Put in steak and brown well on both sides, season, then add one-half pint hot water, cover and simmer until tender. Add water as necessary. When ready place steak on hot platter, if not enough gravy is left in the pan, add more water and thicken with flour and pour this around the steak. — Mrs. G. A. Roney, 287 Eugene street, Portland.
Stevens Steak.
2 lbs. Hamburger, at 15c $0.3000
1 cup bread crumbs 0150
V2 cup milk 0134
1 t salt 0003
1 T Worcestershire sauce 0125
2 T butter 0312
1 T flour 0009
Wood fuel, % use, % hour 0085
Serve 6 persons for $0.3818
Mix hamburger and salt, shape in long oval, saute in hot pan both sides. Remove to hot platter and pour fol- lowing sauce on. Blend 2 teaspoonfuls butter, 1 t flour, Yz cup milk. Last add Worcestershire sauce. Accompany- ing this can be served 1 green pepper cut in strips and fried or 1 dozen glazed silverskin onions at small ad- ditional cost. — Mrs. J. B. McCreary, 78 East Buffalo street, city.
Salisbury Steak.
1 lb. hamburger steak $0.1500
% lb. suet for frying (12%c lb.) .0312
1 T lard 0094
1 c milk or more 0268
1 c water 0000
1 t salt 0003
M t pepper 0021
2 T flour 0018
Gas 20 minutes 0038
Cost for 4 persons $0.2254
Heat the skillet, add the suet, then put in the hamburg steak loose, breaking it up into bits as it fries, so that it will cook in little brown
pebbles. Then pour in the milk or milk and water to make two cups. Salt and pepper, thicken with the flour, stirred smooth with a little cold water. Let it boil a minute, and as the originator of this recipe (which I clipped from The Telegram years ago) says, "you will have a dinner with boiled spuds on the side that will send you to bed with a happy, satisfied stomach."— Mrs. Lulu M. Welch, 1351 East Lincoln street, city.
Hamburger Patties.
Cost. 1 lb. hamburger $0.1500
1 egg (60c doz.) 0500
Yz c bread crumbs 0075
Y2 c warm water 0000
Yi c flour 0036
2 T drippings 0188
2 t salt 0002
1-16 t pepper 0005
Gas to fry 20 minutes 0038
Cost $0.2344
Mix warm water in hamburger, then the egg, well beaten, next salt and pepper, then bread crumbs and flour. Have an iron skillet very hot and well greased. Fry until nicely browned and serve hot. — Mrs. N. F. C, Milwaukie, Or.
Glorified Hamburger Steak.
1 lb. hamburger $0.1800
1 cup chopped celery 0143
1 c bread crumbs 0150
2 T melted butter 0312
1 T chopped parsley 0042
1 T scraped onion 0016
1 t salt 0003
Yz t pepper (pinch red pepper) .0021 6 medium-sized onions, 1 lb. . . .0500
3 small carrots, % lb 0200
1 T flour 0120
Gas to simmer, 3 *4 hours 0147
2 pounds loaf and 1 quart vege- tables, etc., cost $0.3454
Put the steak in a basin, add the
celery, the bread crumbs, butter, parsley, scraped onion and seasoning. Mix and form this into an oval loaf and place it in a casserole or baking dish. Slice the carrots lengthwise in slender pieces, place these with the onions in the pot around the meat, pour one quart of boiling water around the loaf, have the cover tight and let simmer 3 hours and 15 min- utes. Before serving remove cover and brown in oven. When ready to serve lift the loaf to a hot platter, arrange the vegetables around it, thicken the gravy with one table- spoonful flour, mix smooth in 2 table- spoonfuls of water and pour over the meat. There should be one quart of vegetables and gravy with two pounds of beef loaf. — Mrs. George Spencer.