Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- a pound of shoulder steak
- an ounce of butter
- a pint of water
- 3 onions
- pepper
- salt
Directions
1 lb. steak. 1 oz. flour.
3 onions. pepper and salt.
1 oz. butter or dripping.
Take a pound of shoulder steak, cut very thinly, put in a stewpan an ounce of butter or dripping, and let it get quite hot ; then put on the steak, cut in pieces about 3 inches or so, let this fry well on both sides till the outside is crisp ; sprinkle on the flour, stir it round till it has mixed well ; then add the onions, either cut in x’ings or chopped up, some pepper and salt, three-quarters of a pint of water, and stir until it boils up ; after that let it simmer very slowly for an hour and a half. This stew should be kept quite below boil- ing point until it is done, as boiling hardens the meat.
Ingleborough House, Aberdeen.
Use only Paterson’s Irish Matches
HOME RECIPE BOOK