Stew'd Beef Steaks

From 18th century England, this recipe is from Richard Bradley's "Lady's Director".

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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

Directions

1. Place the steaks at the bottom of a pan or casserole.
2. Add all other ingredients, except butter and flour.
3. Bring to a boil and simmer, covered, for 20 to 30 minutes, or until steak is tender.
4. Remove steaks from cooking juices. Pat dry with paper towels.
5. Strain the cooking liquid.
6. Dredge the steaks in flour and fry in butter until light brown and slightly crispy. Remove to a heated serving dish.
7. Add remaining flour to the butter, cook a stir a few minutes, then gradually add the strained cooking juices.
8. Cook until slightly thickened. Salt and pepper to taste.
9. Pour sauce over steaks. Serve.