Hi, folks! I’m back with another recipe inspired by AGNES GREY by Anne Brontë. Most of my blog recipes are inspired by delicious literary dishes, but today’s recipe is unique in that it’s inspired by a comically bad food experience in AGNES GREY. When Agnes first arrives at Wellwood, Mrs. Bloomfield serves her some steak that is so tough that it takes Agnes several tries to even cut into it. But don’t worry—even though that’s the inspiration, today’s recipe is a tasty take on Agnes’ steak!
Like my previous post (1850s-style graham bread), today I’m making a historical recipe from the time period in which AGNES GREY is set. Most steak preparations from that time period are pretty basic (and similar to others I’ve made here on the blog, like butter-basted steak and scotch collops). However, during my research I stumbled across a recipe for stewed steaks in the 1831 edition of THE COOK’S ORACLE that involves simmering the steaks in liquid after a brief sear, then making a sauce with the remaining liquid and serving with boiled pearl onions. I decided to give it a try, altering it a bit to suit the ingredients I had on hand and the conveniences of a modern kitchen.
My favorite part was the rich and robust sauce, which reminded me of a jägerschnitzel recipe I made last year, probably because both are made with beef broth and red wine. The pearl onions were basic and too numerous in my opinion, so in the future I’ll probably make half the recommended amount and just add some on top as a garnish. The steak itself was definitely more tender than Agnes’ steak but still a bit too tough. When I make it again, I’ll cook it longer (I simmered for about 30 minutes, so I recommend 45 minutes to make it more tender).
I’m having lots of fun putting together an AGNES GREY menu inspired by historical techniques. I’ll be back in a couple weeks with my next foray into mid-1800s cooking!
A
Stewed Steak with Pearl Onions
“In fact, my attention was almost wholly absorbed in my dinner: not from ravenous appetite, but from distress at the toughness of the beefsteaks, and the numbness of my hands, almost palsied by their five-hours’ exposure to the bitter wind . . . after many awkward and unsuccessful attempts to cut it . . . I at last desperately grasped the knife and fork in my fists, like a child of two years old, and fell to work with all the little strength I possessed.”
— AGNES GREY
INGREDIENTS:
- 1 12-oz bag pearl onions, frozen
- 1/4 cup butter
- 0.75 lb thin-sliced bottom round beef steaks (for me, this was 8 thin steaks)
- 1/2 raw onion, sliced into strips
- 1/2-1 cup beef broth
- 3/4 tsp salt, divided
- 6 peppercorns
- 2 Tbsp flour
- 1 Tbsp red wine
- 1/2 Tbsp Worchestershire
- 1/2 Tbsp ketchup
- 1/8 tsp pepper
Makes 8 thin stewed steaks (approx. 2 servings)
INSTRUCTIONS:
- Add the pearl onions to a saucepan with 3/4 water and bring to a boil over medium-high heat. Cover and reduce heat to medium-low. Simmer for 6 minutes. Strain and reserve liquid. Set liquid and onions aside.
- Melt the butter in a skillet with high sides over medium-high heat. Working in batches, as soon as the butter is melted cook the steaks for about 1 minute on each side. Add the sliced onion, reserved pearl onion liquid, and enough beef broth to cover the steaks (I used 1/2 cup). Add 1/2 tsp salt and peppercorns. Bring to a boil and reduce heat to medium-low. Cover and simmer for 45 minutes.
- Transfer steak and onions to a plate and cover to keep warm. Strain liquid from the pan into a measuring cup and transfer 1/2 cup back to the pan (you can discard or save the rest for future sauces). Whisk flour into 3 Tbsp cold water, then whisk into the pan. Add the Worchestersire, ketcup, 1/4 tsp salt, and pepper. Continue to whisk for 3-5 minutes until flour is cooked through.
- Divide the steaks evenly between serving plates. Arrange the reserved pearl onions in a ring around the steaks (the original recipe doesn’t say to salt the onions, but I recommend adding a 1/4 tsp). Spoon gravy over the top and top with some snipped fresh parsley for garnish.
- Serve to a Victorian governess to fortify her after she manages to subdue her unruly pupils.
Leave a Reply