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French Beef-vegetable Casserole

From Building memories (1973).

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A historical recipe

Building memories (1973).

France

Known as a French recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. 12 small white onions
  2. 3 carrots

Possible health benefits

General information, not medical advice.

  1. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 6 slices bacon 6 med.
  2. potatoes, peeled 1 1b.
  3. lean beef chuck, 1/2-inch thick and halved 1/2) 0.
  4. flour 12 small white onions, Tt.
  5. Sale peeled 1 C.
  6. water 3 carrots, sliced length- 2 Tb.
  7. parsley wise 1/2 garlic clove 1 can ( oz.) mshroom 1/2 t.
  8. thyme stems and pieces finely 1 can (10 & 1/2 oz.) condensed chopped beef broth Cook bacon until crisp;
  9. drain on paper towels;
  10. reserve the drippings.
  11. Cut beef into cubes.
  12. Shake a few cubes at a time in paper bag containing flour and salt.
  13. Brown cubes on all sides in bacon drippings;
  14. remove to 2-qt.
  15. casserole.
  16. Pour water into electric blender;
  17. add parsley, garlic, thyme and beef broth;
  18. blend until solid ingredients are pureed.
  19. Pour over meat in casserole.
  20. Cover casserole;
  21. bake at 350 deg.
  22. for l hr.
  23. Stir potatoes, onions and carrots into casserole.
  24. Replace cover.
  25. Bake 1 hr.
  26. longer or until vegetables are done.
  27. Stir in the -Mushrooms.
  28. Crumble bacon;
  29. scatter on top with additional chopped parsley.
  30. Makes ) to 5 servings.
  31. MARY A.
  32. DAME

Plating

Cookware for this recipe

  • Casserole pot
  • Blender
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon
Source not stated by archive.org
Credit

From Building memories (1973), printed page 88, digitised by the Internet Archive: https://archive.org/details/buildingmemories00salt

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.