Prep 10 mins
Cook 30 mins
From 18th century England, this recipe is from Richard Bradley's "Lady's Director".
- 6 slices round steaks, 3/8-inch to 1/2-inch thick
- 2 slices bacon, chopped small
- 2 onions, chopped fine
- 1 lemon, peel only
- 5 cloves
- 3 anchovy fillets
- 3 bouquet garni or 1 generous bunch fresh herb
- 3 tablespoons red wine vinegar or 3 tablespoons white wine vinegar
- 1 1⁄4 cups white wine, dryish
- 2⁄3 cup water
- 2 tablespoons butter
- 2 tablespoons flour
- Place the steaks at the bottom of a pan or casserole.
- Add all other ingredients, except butter and flour.
- Bring to a boil and simmer, covered, for 20 to 30 minutes, or until steak is tender.
- Remove steaks from cooking juices. Pat dry with paper towels.
- Strain the cooking liquid.
- Dredge the steaks in flour and fry in butter until light brown and slightly crispy. Remove to a heated serving dish.
- Add remaining flour to the butter, cook a stir a few minutes, then gradually add the strained cooking juices.
- Cook until slightly thickened. Salt and pepper to taste.
- Pour sauce over steaks. Serve.