Beefsteak, Thick
Ingredients
Directions
Prepare the beef
Cut the beefsteak into strips.
Pound the strips and soak them in cold water for five minutes.
Fry
Heat plenty of suet in a pan until very hot.
Press the meat in flour and fry until brown without adding salt.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beefsteak
- The main meat, which becomes tender and savoury as it is pounded and fried.
- Flour
- Coats the meat so its surface browns and forms a crisp crust when fried.
- Suet
- Rendered beef fat that fries the meat and conducts heat evenly for browning.
The step that matters
Heat the suet until very hot before adding the meat. A very hot fat sears the floured surface quickly, creating browning and a crust. In a cool pan the meat would soak up fat and steam, turning grey and greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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