A Simple Stewed Steak
Ingredients
Directions
Heat a stewpan over medium heat.
Add the steak and clarified suet or fat.
Fry the steak for a few minutes, turning it several times.
Cover the steak with gravy or water.
Add the button onions.
Simmer until the steak is tender.
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
- Provides the main protein, which becomes tender through long, gentle simmering.
- Clarified suet or fat
- Carries heat for the initial frying and adds richness and browning to the steak.
- Gravy or water
- Creates the cooking liquid that moistens and gently simmers the steak.
- Button onions
- Soften during simmering and add sweetness to the sauce.
The step that matters
Simmer until the steak is tender. Tough cuts need low, slow simmering so connective tissue breaks down into gelatin. Rushing with high heat can leave the meat firm and dry, so keep the liquid at a gentle simmer until a fork slides in easily.
“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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