Italian Beef Steak is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of beef steak stewed gently in a pan with shallot and spring onions. The full recipe is presented here and I hope you enjoy this classic British version of: Italian Beef Steak.
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This is a classic recipe for a Victorian version of Italian Beef Steak 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 STEAK, ITALIAN.—Score the steak transversely with a sharp knife, without dividing the meat. Lay it in a stewpan, with a small piece of butter, season with pepper and salt, and strew over it a shallot, and a green onion chopped fine. Let it stew in its own gravy for three quarters of an hour, and serve.
Modern Redaction
Ingredients:
4 beef steaks
2 tbsp butter
salt and freshly-ground black pepper, to taste
1 shallot, finely chopped
4 spring onions, finely chopped
Method:
Score each steak transversely about 3 times with a sharp knife (but be sure not to cut through the meat). Gently melt the butter in a pan, lay the steaks on top then season with salt and black pepper before scattering the shallot and spring onions over the top.
Cover the pan and allow to stew gently for about 45 minutes. Serve immediately.
