Beef Essence in Haste
Ingredients
Directions
Prepare the meat
Remove all fat and skin from the steak and mince the meat finely.
Place the minced meat in a dry stew pan over low heat.
Cook and strain
Stir continuously for about 6 minutes to allow the juice to ooze out and prevent sticking.
Strain the mixture, add the salt, and serve hot or ice-cold.
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
- Steak (top round)
- Supplies the meat juices and savory beef flavor that make up the stock.
The step that matters
Keep stirring over low heat. Minced meat in a dry pan sticks and can scorch before its juices are released. Constant stirring spreads the heat evenly and lets the juices ooze out gently, so the stock tastes clean rather than burnt.
“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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