Recipe

Beefsteak Pudding~ From 1845 Recipe

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Ingredients

Directions

Step #1 Cut the meat into 1/2 in.
Step #2 cubes.
Step #3 Brown in hot oil both sides.
Step #4 Then add the onions & sugar.
Step #5 cook this until the onions are brown & tender.
Step #6 Then barely cover the meat with water or stock; add the spices.
Step #7 Add carrots & let simmer until tender (about 2 hrs).
Step #8 For added flavor; I have added 1/3 c of red wine.
Step #9 THE CRUST: Boil 5 or 6 large potatoes until tender, then strain and return to the pan.
Step #10 Mash over a gentle heat with a generous tbsp.
Step #11 of parave margarine or chicken fat.
Step #12 Add salt & pepper to taste.
Step #13 Nondairy, kosher for Passover, creamer can be added for creaminess.
Step #14 remove this from heat & add 2 well-beaten eggs & a tea.
Step #15 of sliced parsley.
Step #16 Use this mixture to line the bottom & sides of a deep casserole, previously well-greased.
Step #17 Pour in the hot stew & smooth the remaining potato mixture on the top.
Step #18 Brush with a little egg.
Step #19 Put in quick oven, 400F degrees for 15-20 mins or until a rich brown.
Step #20 Serves 6 generously.
Step #21 --.
Enjoy the BEEFSTEAK PUDDING~ FROM 1845 recipe