Beefsteak Smothered in Onions
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Archive recipe
A historic Creole dish of round steak, onions, lard, flour and vinegar. Adapted from Beefsteak Smothered in Onions, from The Picayune's Creole Cook Book (1910).
Adapted from Beefsteak Smothered in Onions, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/beefsteak-smothered-in-onions.md.
The dish
3 of 9 items checked
archive.org
3 of 9 items checked · 5 aisles
Beat the round steak well with the rolling pin or steak hammer; cut off the outer skin and press the meat back into shape
Place the tablespoonful of lard in the deep frying pan and let it melt
Lay in the sliced onions, and over these the beefsteak, which has been well seasoned with salt and pepper and dredged with the flour
Cover closely and let it simmer over a hot fire for a few minutes
Turn the steak on the other side and after three minutes, add two tablespoonfuls of vinegar, chopped parsley, thyme and bay leaf and a clove of garlic
Turn the steak, letting the flour brown well, and keep the pot closely covered
When brown pour over one cup of water, or a pint, which will be sufficient to cover the meat
Bring this to a brisk boil and set the pot back where it can simmer gently for about two hours
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)