Fried Beef Steaks

Steaks
Onion
Beef Stock (Gravy)
1 tbsp Catchup
Butter
Flour
Salt

Beat the steaks with the back of a knife the tenderise.
Fry the steaks in butter over a heat, to the desired degree, but do not over cook.
Remove from the heat, drain and keep a warm.
Return the cooking juices to the pan.
Add some finely chopped onion, fry for a few minutes or until cooked to taste.
Add a little beef stock (gravy), catchup and salt.
Add a paste made from butter and flour to thicken the sauce to the consistency of cream.

To Fry Beef-Steaks

Take your beef steaks and beat them with the back of a knife, fry them in butter over a quick fire, that they may be brown before they be too much done; when they are enough put them into an earthen pot whilst you have fry'd them all; pour out the fat, and put them into your pan with a little gravy, an onion shred very small, a spoonful of catchup and a little salt; thicken it with a little butter and flour, the thickness.
Garnish your dish with pickles.
Beef-steaks are proper for a side-dish.
English Housewifry - 1764

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Fried Beef Steaks

To Fry Beef-Steaks

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