Hungarian Roast
From Book of recipes (1922).
Source and licence
From Book of recipes (1922), printed page 12, digitised by the Internet Archive: https://archive.org/details/BookOfRecipes
Read the original http://creativecommons.org/publicdomain/mark/1.0/
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.
Hungary. Associated with Hungary by a demonym leading its title: HUNGARIAN (confidence 0.55). "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.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 2 lbs. fresh flank steak
- 1 can of fresh
- 1 cup water
- 8 onions
Method
- 2 V 2 lbs.
- fresh flank steak, 1 can of fresh or canned tomatoes, 8 onions, 1 cup water.
- Put steak in covered roaster;
- put sliced onions on it;
- salt to taste.
- Pour over tomatoes.
- Cook in hot oven 1 hour.
- Add hot water as needed.
- Draw onions and tomatoes off meat and let meat cook till tender.
- Lay on hot platter while you thicken gravy.
- Pour over meat.
- There should be lots of the onion and tomato gravy.
- Season well.
- — (Mrs.
- R.
- C.
- Durant.)