Beef Collops – Sliced Beef in Gravy
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| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 16 minutes |
| Total time | 21 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| Occasion | Easter |
| Region | British |
| From book | Cattern Cakes and Lace |
An easy and delectable historical recipe that would have been served on Collop Monday, in the week preceding Shrove Tuesday and Ash Wednesday. Slices of beef are simmered in a rich beef stock and wine sauce before being served with fried bread, a pre-Lenten dish from many years ago.
Ingredients
- 450g Fillet steak (finely sliced)
- 40g butter
- 1/2 teaspoon onion (finely chopped or grated)
- 1 teaspoon flour
- 1 clove garlic (peeled and crushed)
- 150ml good beef stock (I used home-made beef stock)
- 25ml Claret
- salt and black pepper (to taste)
- fried bread (to serve, I fried mine in a little butter)
Note
An easy and delectable historical recipe that would have been served on Collop Monday, in the week preceding Shrove Tuesday and Ash Wednesday. Slices of beef are simmered in a rich beef stock and wine sauce before being served with fried bread, a pre-Lenten dish from many years ago.
Directions
| Step 1 | Cut the meat into very fine slices. Heat the butter in a frying pan and gently fry the grated onion and minced garlic slowly in the hot butter for 2 to 3 minutes. Add the flour and and cook for one minute. |
| Step 2 | Add the stock and claret and mix well, before adding the beef slices and then simmer gently for 10 to 15 minutes. Season to taste before serving. |
| Step 3 | Serve very hot, surrounded by triangles of fried bread. |
