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Spanish Beefsteak

A historical recipe from Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining., by Edwords, Clarence E. (Clarence Edgar) (1914).

A historical recipe

Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining., by Edwords, Clarence E. (Clarence Edgar) (1914). Project Gutenberg eBook #9464.

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

Source and licence

From Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining., by Edwords, Clarence E. (Clarence Edgar) (1914). Digitised by Project Gutenberg, eBook #9464 (https://www.gutenberg.org/ebooks/9464). 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.

Spain. Associated with Spain by a demonym leading its title: Spanish (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.

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Ingredients

  • three good-sized onions

Method

  1. Cut the steak into pieces the size desired for serving.
  2. Place these pieces on a meat board and sprinkle liberally with flour.
  3. With a wooden corrugated mallet beat the flour into the steak.
  4. Fry the steak in a pan with olive oil.
  5. In another frying pan, at the same time, fry three good-sized onions and three green peppers.
  6. When the steak is cooked sufficiently put it to one side of the pan and let the oil run to the other side.
  7. On the oil pour sufficient water to cover the meat and add the onions and peppers, letting all simmer for a few minutes.
  8. Serve on hot platter.
  9. Spanish mode of cooking rice is savory and most palatable, and Mrs.
  10. Vallejo's recipe for this is as follows: