Beef Collops is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of beef cut into strips that are floured and fried before being finished in gravy with shallot and pickled walnut juice. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Collops.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BEEF-COLLOPS.
618. INGREDIENTS.—2 lbs. of rump-steak, 1/4 lb. of butter, 1 pint of gravy (water may be substituted for this), salt and pepper to taste, 1 shalot finely minced, 1/2 pickled walnut, 1 teaspoonful of capers.
Mode.—Have the steak cut thin, and divide it in pieces about 3 inches long; beat these with the blade of a knife, and dredge with flour. Put them in a frying-pan with the butter, and let them fry for about 3 minutes; then lay them in a small stewpan, and pour over them the gravy. Add a piece of butter, kneaded with a little flour, put in the seasoning and all the other ingredients, and let the whole simmer, but not boil, for 10 minutes. Serve in a hot covered dish.
Time.—10 minutes. Average cost, 1s. per lb.
Sufficient for 4 or 5 persons.
Seasonable at any time.
Modern Redaction
Ingredients:
1kg rump steak
115g butter
600ml gravy
2 tbsp butter kneaded to a paste with 1 tbsp plain flour
salt and freshly-ground black pepper, to taste
1 shallot, finely minced
1/2 pickled walnut
1 tsp capers
Method:
Slice the steak thinly (into collops) then cut into pieces about 8cm long. Flatten these pieces with the blade of a knife then dredge in plain flour to coat. Melt the butter in a frying pan, add the beef strips and fry for about 3 minutes, or until well browned then transfer to a saucepan. Pour the gravy over the top then add the butter and flour paste. Now add the walnut piece, shallot and capers and season to taste.
Bring the mixture to a simmer and cook for 10 minutes, or until the gravy is nicely thickened and the meat is tender. Turn into a warmed, covered, dish and serve.
