October 2008
COUNTRY STEAK
| 2 1/2 to 3 lbs. round steak, 1 3/4" thick |
1/2 cup onions, chopped |
| 1/2 cup all purpose flour | 1/2 cup celery, chopped |
| 1 tsp. salt | 1 tbsp. worcestershire sauce |
| 1/4 tsp. pepper | 1/2 cup tomato catsup |
| 6 whole cloves | 2 cups beef stock, or 2 cups water to 2 beef bouillon cubes |
| 2 tbsps. or more of shortening |
Beat flour into steak, first one side and then the other. Use the edge of a heavy saucer or meat pounder. Put shortening in heavy skillet and heat. Brown steak on both sides in hot fat. Put all ingredients over steak. Cover tightly and bake in oven at 350° for two or more hours, until tender. Steak should be checked every hour to keep from becoming dry. Add more boiling stock or water when necessary.
Other shaker recipes can be found in the book The Shaker Cook Book, by Caroline Piercy and Arthur Tolve. Used by permission. For more information on this book and to order on-line please click on the book cover below.
Each month we will post an authentic Shaker Recipe for you to try. When possible we will try to find a seasonal recipe for your enjoyment. Please check back often for new recipes and email us with your comments on recipes that you have tried.