1923 Steak and Pure Cream

Steak and Cream Recipe with Rib Eye and Mushrooms

Preparation time: 3 hours | Cooking time: 20 minutes | Servings: 2

Introduction

The 1923 Steak and Pure Cream recipe is a classic dish that embodies the rich, indulgent flavors of early 20th-century cuisine. This recipe combines the robust taste of seared steak with the creamy, luxurious texture of a mushroom and cream sauce. It's a dish that speaks to the era's love for hearty, comforting meals and showcases the simplicity of ingredients used to create something truly memorable.

History

The 1923 Steak and Pure Cream recipe hails from a time when food was about simplicity and elegance. During the early 1920s, America was experiencing the Roaring Twenties, a period of prosperity and cultural dynamism. This was also a time when home cooking began to embrace more refined techniques and ingredients, reflecting the society's growing interest in gourmet dining. The recipe is a testament to the era's culinary evolution, combining basic ingredients to produce a dish that is both sophisticated and satisfying.

Ingredients

1.5 inch thick rib eye, sirloin, or t-bone steak
olive oil
salt and pepper to taste
worcestershire sauce
1 lb (454 g) fresh mushrooms
2 tbsp butter
0.5 cup half and half

How to prepare

Marinate the steak in several tablespoons of olive oil seasoned with salt, pepper, and Worcestershire sauce for at least 3 hours.
Sear the meat on both sides.
Broil the steak.
Cook the mushrooms in butter seasoned with salt and pepper.
Stir the mushrooms frequently.
Add the cream (half and half) to the mushroom mixture, stirring well.
Place the cooked steak on a serving platter and top with the mushrooms and cream.

Variations

For a lighter version of this recipe, substitute the half and half with a lighter cream or even a dairy-free alternative like coconut cream. You can also experiment with different types of mushrooms or add herbs like thyme or rosemary to the sauce for an extra flavor dimension.
For a lighter version, substitute the steak for grilled chicken breasts and use light cream instead of half and half. Vegetarians can replace the steak with portobello mushrooms, creating a rich and satisfying mushroom stroganoff.
For a lighter version, substitute the half and half with a light cream or whole milk. You can also add different types of mushrooms or include herbs like thyme or rosemary in the sauce for added flavor.
For a lighter version of this dish, substitute the half and half with a blend of whole milk and a tablespoon of flour to thicken the sauce. You can also add a splash of white wine to the mushrooms while cooking for an extra layer of flavor.

Cooking Tips & Tricks

To ensure the steak is perfectly cooked and flavorful, marinate it for at least 3 hours, allowing the meat to absorb the seasonings fully. When searing the steak, make sure the pan is hot enough to create a nice crust on the outside while keeping the inside juicy. For the mushrooms and cream sauce, cook the mushrooms until they release their moisture and become golden brown before adding the cream. This will concentrate the flavors and create a richer sauce.

Serving Suggestions

Serve the steak and pure cream with a side of roasted vegetables or a simple green salad to add freshness and balance to the meal. A glass of full-bodied red wine, such as Cabernet Sauvignon or Merlot, complements the richness of the steak and cream sauce perfectly.

Cooking Techniques

Marinating the steak and searing it at a high temperature are key techniques in this recipe. These methods ensure the meat is flavorful and retains its juices. Slowly cooking the mushrooms until golden brown before adding the cream allows the sauce to develop a deep, rich taste.

Ingredient Substitutions

If you're unable to find half and half, a mixture of milk and heavy cream can be used as a substitute. For a dairy-free version, coconut cream is a suitable alternative that adds a unique flavor profile to the dish.

Make Ahead Tips

The steak can be marinated up to 24 hours in advance, allowing the flavors to penetrate the meat more deeply. The mushroom and cream sauce can also be prepared ahead of time and gently reheated before serving, making meal preparation more manageable.

Presentation Ideas

Serve the steak sliced with the mushrooms and cream sauce elegantly spooned over the top. Garnish with fresh herbs such as thyme or parsley for a pop of color and freshness.

Pairing Recommendations

Aside from red wine, this dish pairs well with a creamy mashed potato or a rustic loaf of bread to soak up the delicious sauce. A light, crisp salad on the side balances the meal's richness.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sauce from separating.

Nutrition Information

Calories per serving

A single serving of the 1923 Steak and Pure Cream recipe contains approximately 600-700 calories, depending on the size of the steak and the amount of sauce served. This makes it a hearty meal option, ideal for those looking for a satisfying and energy-dense dish.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary source coming from the mushrooms. One pound of fresh mushrooms contains approximately 15 grams of carbohydrates. The half and half used in the sauce adds a negligible amount of carbs, making this dish suitable for those following a low-carb diet.

Fats

The 1923 Steak and Pure Cream recipe is rich in fats, primarily from the olive oil, butter, and half and half. These ingredients contribute to the dish's creamy texture and mouthfeel. Olive oil and butter also add a depth of flavor that enhances the overall taste of the dish. It's important to use these fats judiciously to balance indulgence with nutritional considerations.

Proteins

Steak is an excellent source of high-quality protein, essential for muscle repair and growth. A 1.5-inch thick steak can provide approximately 22 grams of protein per 3-ounce serving, making this dish a protein-rich option for those looking to increase their intake.

Vitamins and minerals

Mushrooms are a good source of B vitamins, particularly niacin and riboflavin, which are important for energy production and skin health. They also contain minerals such as selenium, potassium, and copper. The steak contributes iron, zinc, and B vitamins, making this dish not only delicious but also nutritionally beneficial.

Alergens

The primary allergens in this recipe are dairy (butter and half and half) and potentially gluten, depending on the Worcestershire sauce brand used. Those with dairy or gluten sensitivities should seek suitable substitutions to enjoy this dish without concerns.

Summary

Overall, the 1923 Steak and Pure Cream recipe is a rich, protein-packed dish with moderate carbohydrates and a high fat content. It provides essential vitamins and minerals, making it a nutritious option for a special occasion meal.

Summary

The 1923 Steak and Pure Cream recipe is a luxurious dish that combines simple ingredients to create a meal that's both comforting and sophisticated. With its rich flavors and hearty composition, it's a perfect example of early 20th-century cuisine that continues to delight and satisfy even today.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for 1923 Steak and Pure Cream. It was a warm summer day in the year 1923, and I was just a young girl, eager to learn the art of cooking from my grandmother. She was a talented cook who had learned many recipes from her own mother and grandmother, and she was always happy to pass on her knowledge to me.

On that particular day, my grandmother had invited me into her kitchen to help her prepare dinner for the family. As we stood side by side at the stove, she began to gather the ingredients for the meal - a tender cut of steak, fresh cream, and a few simple seasonings. I watched intently as she seasoned the steak with salt and pepper, then seared it in a hot skillet until it was perfectly browned on the outside and juicy on the inside.

Next, she poured a generous amount of cream into the skillet, letting it bubble and thicken as it mingled with the savory juices from the steak. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dish. As my grandmother plated the steak and cream sauce, she smiled at me and said, "This recipe has been in our family for generations. It's a simple dish, but it's always been a favorite."

I eagerly took my first bite of the 1923 Steak and Pure Cream, and I was immediately transported back in time. The flavors were rich and comforting, the steak tender and flavorful, and the cream sauce velvety smooth. I could see why this dish had stood the test of time - it was a perfect combination of simplicity and elegance, a true classic.

As I continued to help my grandmother in the kitchen over the years, I learned more about the origins of the recipe. She told me that it had been passed down from her own grandmother, who had learned it from a dear friend in the early 1900s. The friend had been a talented cook who had traveled the world, picking up recipes and techniques from far and wide. When she had come across the recipe for 1923 Steak and Pure Cream, she knew she had stumbled upon something special.

My grandmother had made a few tweaks to the original recipe over the years, adding her own touch to make it truly her own. She had shared the recipe with friends and family, and it had become a beloved staple at family gatherings and special occasions. I was honored to be able to learn the recipe from her, to carry on the tradition of cooking this timeless dish for future generations.

As the years passed, I found myself making the 1923 Steak and Pure Cream for my own family, passing on the recipe and the story behind it to my children and grandchildren. It had become a link to the past, a connection to my heritage and the strong women who had come before me. Every time I made the dish, I felt a sense of pride and gratitude for the knowledge and traditions that had been passed down to me.

And so, as I sit here reminiscing about that fateful day in 1923 when I first learned to make the 1923 Steak and Pure Cream, I am filled with warmth and joy. The recipe may be simple, but it carries with it a wealth of history and memories, a reminder of the love and dedication that has been poured into it over the years. I am grateful for the opportunity to carry on this tradition, to share this special dish with my loved ones, and to keep the spirit of my grandmother alive in my kitchen.