Sirloin Steak En Casserole, Rathskeller
Style Recipe 1

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Instructions

Rathskeller Style Recipe 1, There is no object in cooking a choice sirloin steak in a casserole, for a round steak costing much less will give better results, from the fact that it contains more juice.
On bills of fare in fine restaurants, we note the dishes, sirloin and tenderloin steaks, en casserole; but the cooking is not done in the covered casserole; the steaks are pan-broiled and then served in low, open casseroles in which they are easily carved.
For a sirloin steak large enough to serve three persons, make ready three or four small onions and a dozen, each, of raw carrot and potato balls.
Cook these in a little hot fat, in a frying pan, until they are well browned on all sides, then cook in a pint or more of beef broth until they are tender; keep the vegetables hot.
Melt three tablespoons of butter and stir and cook until it becomes well browned, but not in the least burned; add four tablespoons of flour and half a teaspoon of salt and cook until it is also thoroughly browned, then set aside to become cold.
When cold add a cup and a half of the broth in which the vegetables were cooked and stir until the mixture boils, then add the vegetables (also half a dozen or more of button mushrooms if convenient) and let stand in a dish of hot water until the steak is ready.
Also heat a low, beefsteak casserole.
Rub over the bottom of a very hot iron frying pan with a bit of suet, lay in the steak to cook one minute, then turn and cook the other side one minute and continue cooking and turning for six minutes, then transfer the steak to the hot casserole, season with salt and pour over it the sauce with vegetables; set the dish into the oven to remain about three minutes, then serve as above.