1933 Baked Steak

Introduction

History

The 1933 Baked Steak recipe originates from a period in American history marked by the Great Depression. During this time, home cooks had to make do with limited ingredients and resources, leading to the creation of recipes that were both economical and filling. This particular recipe reflects the ingenuity of cooks from that era, who managed to create delicious and nutritious meals despite the hardships. The use of simple ingredients like steak, flour, and vegetables, combined with a slow baking process, results in a dish that is both tender and flavorful, embodying the resilience and creativity of the time.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure the best results when preparing the 1933 Baked Steak, consider the following tips and tricks:

- Choose a cut of steak that is well-marbled with fat for more flavor and tenderness.

- Scoring the steak on both sides allows it to absorb more of the seasoning and sauce, enhancing the overall taste.

- Searing the steak before baking helps to lock in the juices, ensuring that the meat remains moist and tender during the baking process.

- Layering the ingredients as instructed allows each layer to absorb the flavors of the ones below it, creating a rich and complex taste profile.

- Be sure to check the liquid level during baking and add more boiling water if necessary to prevent the dish from drying out.

Serving Suggestions

The 1933 Baked Steak can be served with a side of mashed potatoes, rice, or a simple green salad to create a well-rounded meal. For a more authentic experience, consider pairing it with traditional sides from the 1930s, such as boiled vegetables or homemade bread.

Cooking Techniques

The key cooking technique in this recipe is the slow baking process, which allows the flavors to meld together and the steak to become tender. Searing the steak before baking is also crucial for developing a rich flavor and locking in moisture.

Ingredient Substitutions

For a gluten-free version, use gluten-free flour for coating the steak.

- If you prefer not to use ketchup, tomato sauce or a mixture of tomato paste and water can be used as substitutes.

- Vegetable oil or butter can be used in place of margarine for greasing the casserole dish.

Make Ahead Tips

The 1933 Baked Steak can be prepared in advance up to the point of baking. Assemble the dish, cover it, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if starting from a cold state.

Presentation Ideas

Serve the baked steak in the casserole dish for a rustic and homey presentation. Garnish with fresh herbs, such as parsley or thyme, for a pop of color and flavor. A side of crusty bread can also be served to soak up the delicious sauce.

Pairing Recommendations

A full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs well with the rich flavors of the baked steak. For a non-alcoholic option, a robust black tea or a sparkling water with a squeeze of lemon complements the meal nicely.

Storage and Reheating Instructions

Leftover 1933 Baked Steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired portion in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until heated through. Adding a little water or broth before reheating can help prevent the dish from drying out.

Nutrition Information

Calories per serving

The calorie content of the 1933 Baked Steak will vary depending on the specific ingredients and portion sizes used. On average, a serving of this dish can range from 300 to 600 calories. Adjusting the amount of fat used in cooking and the size of the steak portions can help control the calorie content.

Carbohydrates

This recipe contains a moderate amount of carbohydrates, primarily from the flour used to coat the steak and the vegetables. The exact carbohydrate content will vary depending on the specific types and amounts of vegetables used. To reduce the carbohydrate content, you can opt for lower-carb vegetables or reduce the amount of flour used for coating.

Fats

The 1933 Baked Steak recipe contains fats from several sources, including the steak itself, the hot fat used for searing, and the margarine for greasing. Choosing a leaner cut of steak and using a minimal amount of fat for searing and greasing can help reduce the overall fat content of the dish.

Proteins

Steak is an excellent source of high-quality protein, making this dish a great option for those looking to increase their protein intake. The amount of protein will vary depending on the cut and size of the steak used. Including additional protein-rich ingredients, such as beans or lentils, in the layers can further boost the protein content.

Vitamins and minerals

The vegetables included in this recipe, such as onions and celery, contribute a variety of vitamins and minerals. Onions are a good source of vitamin C, vitamin B6, and manganese, while celery provides vitamins A, K, and folate. Including a diverse range of vegetables can enhance the nutritional profile of the dish.

Alergens

This recipe may contain allergens such as gluten (from the flour) and dairy (from the margarine, if it contains milk derivatives). For those with allergies or dietary restrictions, gluten-free flour and dairy-free margarine can be used as substitutes.

Summary

Overall, the 1933 Baked Steak is a nutritious and satisfying dish that provides a good balance of proteins, fats, and carbohydrates, along with essential vitamins and minerals from the vegetables. Adjusting the ingredients and cooking methods can help tailor the dish to meet specific dietary needs and preferences.

Summary

The 1933 Baked Steak recipe is a timeless classic that offers a glimpse into the culinary world of the early 20th century. With its simple ingredients and comforting flavors, it's a perfect example of how delicious and nutritious meals can be created with minimal resources. Whether you're a fan of historical recipes or just looking for a hearty and satisfying dish, this baked steak is sure to please.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was the year 1933, in the midst of the Great Depression, and my family was struggling to make ends meet. Money was tight, and extravagant meals were out of the question. But that didn't mean we couldn't enjoy a delicious home-cooked meal.

I was just a young girl at the time, eager to learn the art of cooking from my mother. She was a resourceful woman, always finding ways to make the most out of what we had. One day, as I was rummaging through our old recipe books, I stumbled upon a recipe for Baked Steak. It caught my eye immediately - a simple yet hearty dish that promised to fill our bellies and warm our souls.

I showed the recipe to my mother, who smiled and nodded in approval. "We'll give it a try," she said, her eyes twinkling with excitement. And so, we set out to gather the ingredients - a cut of beef, some onions, a few potatoes, and a handful of herbs and spices. It was a humble list, but one that held the promise of a delicious meal.

As we prepared the dish, my mother guided me through each step with patience and love. She showed me how to season the meat just right, how to layer the onions and potatoes for maximum flavor, and how to baste it all with a savory broth. The aroma that filled our small kitchen was intoxicating, a tantalizing mix of herbs and spices that made my mouth water.

Finally, the time came to put the dish in the oven. We watched as the meat sizzled and the potatoes turned golden brown, the delicious scent wafting through the air. When it was finally done, we sat down at the table and dug in with gusto. The meat was tender and flavorful, the potatoes creamy and decadent. It was a meal fit for a king, yet made with simple, humble ingredients.

From that day on, Baked Steak became a staple in our household. Whenever times were tough and money was scarce, we would turn to this recipe for comfort and sustenance. It never failed to warm our hearts and fill our bellies, a reminder that even in the darkest of times, there was still joy to be found in a good meal shared with loved ones.

As the years went by, I continued to perfect the recipe, adding my own twists and variations to make it truly my own. I shared it with friends and neighbors, who marveled at its delicious simplicity. And now, as I sit here in my old age, I pass it on to you - my beloved grandchild, eager to carry on the tradition of good, honest cooking.

So here it is, my dear one - the recipe for 1933 Baked Steak, passed down through generations of love and laughter. May it bring you as much joy and nourishment as it has brought me, and may you always remember the simple yet profound power of a home-cooked meal made with care and devotion.

Categories

| Beef Steak Recipes | Casserole Recipes | Cathy's Recipes | Chinese Celery Recipes | Chinese Recipes | Ketchup Recipes | Onion Recipes |

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