Ask the Scholar
Document scope · 1 page
Scholar
Ask about this object, its catalog metadata, its source description, or the page inventory.
For page-specific OCR and visual context, open one of the page chats.
Scholar Source Context
Document identity
localId
255220701
label
Braised Swiss Steaks
core
doc
dtoType
document
citationUrl
pageCount
1
Source metadata
id
255220701
contentType
document
title
Braised Swiss Steaks
citationUrl
collections
White House Staff Member and Office Files (Nixon Administration)
Sanford L. Fox's Files
thumbnailUrl
largeImageUrl
imageCount
1
hasImages
yes
source
import
hasTranscription
no
Source extras
naId
255220701
levelOfDescription
fileUnit
recordType
description
ocrSource
nara-archive
Single page context
seq
1
pageIndex
0
type
document
mediaId
f6c28691a5f0cfb0
ocrText
BRAISED SWISS STEAKS
2 tablespoons corn oil
Flour
1 large onion - sliced
1
cup beef bouillon
1/4 teaspoon thyme
1
cup vegetable juice
6 8 oz. steaks (cut from
1½
cup carrots, leeks & celery -
top round)
cut into julienne (thin strips)
Seasoned salt
1
teaspoon chopped parsley
Simmer onions in 1 tablespoon corn oil until golden. Remove
pan from heat and add thyme.
Season and sprinkle steaks on both sides with flour - then
brown steaks in 1 tablespoon hot vegetable oil on both sides
in an iron skillet. Transfer steaks to pan with onions.
Pour vegetable juice and bouillon over steaks. Cover pan and
simmer steaks very slowly for 1 hour in the oven or on top of
the stove.
After 1 hour cooking time turn steaks over - then cover the
steaks with the vegetable julienne and continue the cooking
for 30 minutes more.
To serve, arrange steaks on serving platter Spoon sauce and
vegetables over steaks. Sprinkle with parsley Serves six.
Reproduced at the Richard Nixon Presidential Library and Museum