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Spanish Steak

A historical recipe from Money-Saving Main Dishes, by United States. Agricultural Research Service. Human Nutrition Research Division, United States. Agricultural Research Service. Consumer and Food Economics Research Division (1955).

A historical recipe

Money-Saving Main Dishes, by United States. Agricultural Research Service. Human Nutrition Research Division, United States. Agricultural Research Service. Consumer and Food Economics Research Division (1955). Project Gutenberg eBook #65706.

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 Money-Saving Main Dishes, by United States. Agricultural Research Service. Human Nutrition Research Division, United States. Agricultural Research Service. Consumer and Food Economics Research Division (1955). Digitised by Project Gutenberg, eBook #65706 (https://www.gutenberg.org/ebooks/65706). 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

  • ¾ pound meat
  • ½ cup chopped onion
  • 1 cup macaroni
  • 1 tablespoon sausage drippings
  • 3 cups diced vegetables Salt
  • 1 chopped green pepper
  • 3 medium-sized apples

Method

  1. Follow recipe for Swiss Steak, using ¾ pound meat.
  2. Brown ½ cup chopped onion and 1 chopped green pepper in fat.
  3. Cook 1 cup macaroni in boiling salted water.
  4. Mix macaroni, onions, and pepper with the tomato sauce and serve over meat.
  5. Sausage with sweetpotato and apple ½ pound sausage 2 medium-sized sweetpotatoes 3 medium-sized apples ½ teaspoon salt 1 tablespoon flour 2 tablespoons sugar ½ cup cold water 1 tablespoon sausage drippings Cut link sausage into ½-inch pieces.
  6. Fry until well done.
  7. If bulk sausage is used, shape it into small balls before frying or break it up as it cooks.
  8. Pare and slice potatoes and apples.
  9. Mix salt, flour, and sugar together and blend with cold water.
  10. Arrange layers of potatoes, apples, and sausage in a baking dish, pouring flour-sugar mixture over each layer.
  11. Top with apples and sausage, and add drippings.
  12. Cover;
  13. bake at 375° F.
  14. (moderate oven) until apples and potatoes are tender—about 45 minutes.
  15. Serve with a crisp green salad.
  16. For dessert have a well-chilled creamy rice pudding made with eggs and milk to supplement the protein from the small serving of meat.
  17. If you double the amount of sausage in the main dish, you will not need to choose a dessert that supplies additional protein.
  18. Replace the sausage with thin slices of smoked pork shoulder, or thin shoulder pork chops, well browned.
  19. Main-dish soup 3 or 4 pounds meaty soupbones (beef or veal shank or shortribs) Drippings or other fat Bay leaf, if desired 3 cups diced vegetables Salt and pepper Have bones cracked and remove small slivers.
  20. Brown in fat in a large kettle.
  21. Cover with water, add bay leaf, and simmer until meat is tender enough to fall from bones—3 to 4 hours.
  22. Add vegetables such as onion, carrots, and potatoes during the last half hour of cooking.
  23. Remove bones from broth.
  24. Cut up meat and add to the soup.
  25. Season to taste.
  26. Serve with green salad and fruit pie.
  27. If there isn’t much meat, serve cottage cheese salad or serve cheese with pie.