Thin steaks, fried with onions, then stewed to form a gravy (Francatelli 1852, etc)
Original Receipt in Francatelli 1846;
No. 74. Fried Steaks and Onions.
Season the steaks with pepper and salt, and when done brown on both sides, without being overdone, place them in a dish before the fire while you fry some sliced onions in the fat which remains in the pan; as soon as the onions are done, and laid upon the steaks, shake a spoonful of flour in the pan, add a gill of water and a few drops of vinegar; give this gravy a boil up on the fire, and pour it over the steaks, etc.
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