Food Fun and Facts    Recipe for 100 Year Old Steak Sauce

100 Year Old Recipe for
   Governor's Steak Sauce for Steak

Ingredients:
1 peck tomatoes
1 cup salt
Enough Vinegar to cover ingredients
4 onions, chopped fine
3 green peppers, chopped fine
3 red peppers, chopped fine
1 cup brown sugar
1/2 pound mustard seed
1 tablespoon cloves
1 tablespoon allspice
1 tablespoon white pepper

Slice tomatoes and sprinkle with salt. Let set overnight in large bowl.  In the morning, pour off any liquid and put the tomatoes into large preserving kettle with enough vinegar to cover ingredients.  Add the onions and peppers, sugar and spices.  Let simmer until soft.  Put up in sterilized Jars that are air tight. Use your favorite canning method. 

***This Recipe is for a very large amount.
I received a few emails about the amount of ingredients used.  Yes, the amounts are correct. If you want to try this recipe, I would recommend you adjust the amounts to about 1/4 of the original amounts.

This recipe is for a large Dutch Oven Kettle (the type used back in the 1800's) from The Magic Cookbook, by Magic Baking Powder, early 1900's.






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Pan-Broiling Steak: Beef 101

Step 1: Heat heavy, nonstick skillet 5 minutes over medium heat.

Step 2: Remove beef from refrigerator and sprinkle with preferred seasonings. Place in preheated skillet without overcrowding. Do not add oil or water and do not cover.

Step 3: Cook flat iron steak (about 8 ounces each) 13 to 15 minutes, turning once. To determine doneness, insert an instant-read thermometer horizontally from the side, penetrating the thickest part or center of the steak. Allow 10 to 15 seconds for the thermometer to register the internal temperature. Steaks should be cooked to 145°F (medium rare) or 160°F (medium). After cooking, season with salt, as desired. For more pan-broiling tips and recipes, visit BeefItsWhatsForDinner.com.

SOURCE: The Beef Checkoff