Beef Collops, au Naturel is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of minced beef steak that's seasoned and cooked in its own gravy before being finished with good quality beef gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Collops, au Naturel.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Beef Collops, au Naturel that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF COLLOPS, AU NATUREL.—Mince a pound of lean rump steak, season with pepper and salt, and stir it over a gentle fire until thoroughly heated. Simmer it in its own gravy for ten minutes, and if required, add more gravy or boiling water; stew for two minutes longer and serve.
Modern Redaction
Ingredients:
450g lean rump steak, minced
salt and freshly-ground black pepper, taste
100ml good-quality gravy
Method:
Place the meat in a pan and season to taste. Heat gently so that the meat releases its juices then bring to a simmer and stir in the gravy. Return to a simmer, cook for 15 minutes and serve.
