Fried Beef is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of beef steaks that are fried and served with their outer covering of fat fried until crisp and a gravy made from the pan juices and claret. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Beef.
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This is a classic recipe for a Victorian version of Fried Beef 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 FRIED.—Cut lean beef into steaks, and put them into the frying-pan with a piece of butter; set the pan over a moderate fire, turn the beef frequently, and pour off the gravy that runs from it; fry the fat by itself, then lay it on the lean; add to the gravy, onion, nutmeg, pepper, and claret; stew it slightly, pour it over the meat, and serve.
Modern Redaction
Ingredients:
4 beef steaks
2 tbsp butter
1 onion, chopped
freshly-grated nutmeg, to taste
freshly-ground black pepper, to taste
200ml claret
Method:
Melt the butter in a pan, add the beef and fry, turning frequently, until they are cooked through and release their gravy. Pour the liquid from the pan and reserve. Take out the beef and trim off the fat (set the meat aside to keep warm). Return the strips of fat to the pan and fry until crisp then remove from the pan and set aside.
Return the meat gravy to the pan along with he onion. Season to taste with nutmeg and black pepper. Bring to a simmer and cook for 5 minutes then add the claret and simmer for 5 minutes more. Arrange the steaks on a serving dish, place the fat on top then pour over the sauce and serve.
