Post by Big Joe on Jan 16, 2024 13:54:05 GMT -5
Once again into the old book. Where the name came from is an I don't know question. I just copied it and tried it. My new corrections are in parenthesis trying to help with what I find out when I'm doing it.
Beef Collops - old book
Beef, 2 pounds of any sort that one can afford (skirt steak works well)
nutmeg, about 1 teaspoon
1 lemon, zested
1/2 of an onion, finely sliced
A bundle of fresh parsley, thyme & rosemary (1tsp each dried)
Butter, the size of a walnut + 1 teaspoon for frying
Flour, approximately half a cup
Salt & pepper to taste
Water
Pickles, whichever ones you prefer, pickled cabbage & onions also work nicely
Pound your beef with the back of your knife or a rolling pin till tender. Cut it up into squares that are about 2 inches long.
Cut up half of an onion and mix it with the zest of 1 lemon. Set this aside.
Now sprinkle your beef with nutmeg and flour. Rub it in well until it is all evenly coated.
In a skillet melt, at medium high heat, melt a small dollop of butter just enough where you don't suspect that your beef will stick.
Once melted add in your floured beef then onions.
Cook for 2 minutes only, stirring frequently.
Once 2 minutes have passed pour in enough water to just cover the beef. Add in a ball of butter that you have rolled in flour. Add salt, pepper and a tied up bundle of herbs. Reduce your heat to simmer and cook until the gravy has thickened and your beef has reached your desired texture. This happens quickly so be ready about 7 minutes for the beef to be cooked medium.
Once done serve with pickles of any sort or horseradish.
OK my notes
Fresh ground nutmeg is best, but I added the ground measurements. Same with the herbs. Also, this was cooked on a wood cook stove, and I didn’t use new terms.
When I made this, I did not go the 7 minutes closer to 4-5, I like mine a bit less tough.
Beef Collops - old book
Beef, 2 pounds of any sort that one can afford (skirt steak works well)
nutmeg, about 1 teaspoon
1 lemon, zested
1/2 of an onion, finely sliced
A bundle of fresh parsley, thyme & rosemary (1tsp each dried)
Butter, the size of a walnut + 1 teaspoon for frying
Flour, approximately half a cup
Salt & pepper to taste
Water
Pickles, whichever ones you prefer, pickled cabbage & onions also work nicely
Pound your beef with the back of your knife or a rolling pin till tender. Cut it up into squares that are about 2 inches long.
Cut up half of an onion and mix it with the zest of 1 lemon. Set this aside.
Now sprinkle your beef with nutmeg and flour. Rub it in well until it is all evenly coated.
In a skillet melt, at medium high heat, melt a small dollop of butter just enough where you don't suspect that your beef will stick.
Once melted add in your floured beef then onions.
Cook for 2 minutes only, stirring frequently.
Once 2 minutes have passed pour in enough water to just cover the beef. Add in a ball of butter that you have rolled in flour. Add salt, pepper and a tied up bundle of herbs. Reduce your heat to simmer and cook until the gravy has thickened and your beef has reached your desired texture. This happens quickly so be ready about 7 minutes for the beef to be cooked medium.
Once done serve with pickles of any sort or horseradish.
OK my notes
Fresh ground nutmeg is best, but I added the ground measurements. Same with the herbs. Also, this was cooked on a wood cook stove, and I didn’t use new terms.
When I made this, I did not go the 7 minutes closer to 4-5, I like mine a bit less tough.