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Staffordshire Beef Steaks
At the beginning of the 19th century, Mrs Maria Rundell's best-selling book 'A New System of Domestic Cookery' was published. It contained a number of regional recipes including this one from Staffordshire.
INGREDIENTS: Braising steak Ð 4 pieces approximately, 100-175 g (4-6 oz) each, Salt and black pepper, Plain flour - 15 g (* oz), Dripping - 25 g (1 oz), Onion Ð 1, peeled and sliced, Beef stock - 450 ml (* pint), Walnut ketchup - 1-2 tbsp.
COOKING: 1. Flatten the steaks with a rolling pin, season with salt and pepper and dust with flour.
2. Melt the dripping in a frying pan and fry the onion until golden. Add the steaks and
brown on both sides.
3. Pour the stock into the pan, cover and simmer for 1 Ð 1 * hours or until the steaks
are tender.
4. Stir in the walnut ketchup.
5. Arrange the steaks, overlapping, on a heated serving dish and serve with the pan
gravy poured over them, accompanied by creamed potatoes and a green vegetable.
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