Devilled Steak
This classic Devilled Steak recipe from 1900 offers a rich and savory experience, perfect for a comforting meal. The dish features tender flank steak simmered in a flavorful gravy made with onions, butter, and a blend of spices. The result is a satisfying and aromatic main course, ideal for a cozy dinner.
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Onion (Quantity estimated (not specified in original recipe))
- 1 1/2 lb Flank steak
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/8 teaspoon Paprika
- 1 teaspoon Mustard
- 1 tablespoon White vinegar
- 2 cups Water
Instructions
- 1Melt the butter in a frying pan over medium heat. Slice the onion and sauté gently in the melted butter until golden brown, about 5-7 minutes.
- 2Remove the onion from the butter. Cut the flank steak into pieces approximately 3 by 2 inches. Dredge the steak pieces lightly in 1 tablespoon of flour.
- 3Sauté the floured steak pieces in the butter until well browned, about 2-3 minutes per side.
- 4Remove the meat from the frying pan. Add the salt, pepper, paprika, mustard, vinegar, and remaining flour to the pan. Mix everything together. Slowly add the water, stirring to combine.
- 5Replace the steak in the pan, cover closely, and simmer for 1 hour, or until the steak is tender.
- 6Serve the devilled steak on a warm platter and pour the gravy over it.