Beef Hash is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of part-cooked beef with onion cooked in beef gravy flavoured with vinegar and ketchup. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Hash.
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This is a classic recipe for a Victorian version of Beef Hash 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 HASH.—Cut some thin slices of underdone beef with fat; put it into a small stew-pan with a little water, and onion, pepper, and salt. Add gravy, a spoonful of vinegar, and of ketchup. Simmer it till hot through, and serve with fried parsley.
Modern Redaction
Ingredients:
10 thin slices of rare beef
1 onion, chopped
salt and freshly-ground black pepper
300ml gravy
1 tbsp vinegar
1 tbsp ketchup
fried parsley, to garnish
Method:
Combine the beef slices and onion in a pan. Season to taste with salt and black pepper, add a little water and bring to a simmer. Stir in the gravy, vinegar and ketchup and heat gently until simmering. Continue to cook for about 10 minutes, or until the meat is warmed through and serve garnished with fried parsley.
