A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
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A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919).
Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Known as an Italian recipe, with similar versions prepared across other nations.
Method
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If you have a steak that does not appear to be too tender, put it in a saucepan with a little piece of butter and some good olive oil, with a taste of garlic and bay-leaf or rosemary.
Add, if necessary, a little broth or water or tomato sauce and serve with potatoes cooked in the gravy that can be made more abundant with more broth, butter and tomato sauce.
Italy
Saucepan