Carne Espanol"
A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.
A historical recipe
California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: California Mexican-Spanish cookbook (1914).
Source and licence
From California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Mexico. Associated with Mexico by the book is about Mexican cookery (Cooking, Mexican); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two tablespoons butter
- one tablespoon parsley
- two tablespoons chili pulp
- one can prepared tomato soup
- two cups fresh chopped tomatoes
- two pounds upper round steak
- one-half cup suet
- half cup hot water
- one cup chopped onions
- two tablespoons green chile pulp
- one green sweet pepper
Method
- Spanish Steak (Elegante) Slightly grease very hot skillet with olive oil.
- Select tender steak, sear both sides, turning until cooked as desired.
- Make ready a sauce as follows: Melt two tablespoons butter, one of olive oil together, add tablespoon onion, one small button of garlic, one tablespoon parsley, one green sweet pepper, and two tablespoons chili pulp.
- When well browned, add tablespoon flour and brown, add one can prepared tomato soup or two cups fresh chopped tomatoes, cook five minutes, strain and pour over hot steak.
- Garnish with mushrooms and ripe olives browned in butter, sprinkled with salt and chile pepper and sprigs of parsley, or if cheese is liked, sprinkle grated yellow cheese over steak and sauce, melt in oven, serve hot, or use Spanish prepared sauce.
- Spanish Steak (Economical) Select two pounds upper round steak, sear on hot skillet on both sides till crust is formed;
- then one-half cup suet, half cup hot water, cover;
- cook slowly half hour, add salt and pepper.
- Fry one cup chopped onions in tablespoon lard until slightly brown;
- add tablespoon flour, can tomatoes, teaspoon oregano, two tablespoons green chile pulp;
- spread over steak, cover and cook twenty minutes longer.
- Place on serving dish, sprinkle with cheese, set in oven to melt cheese and serve hot.