Broiled Beef and Mushroom Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a ring of mashed potatoes filled with mushrooms cooked in mushroom ketchup and surrounded by strips of grilled beef. The full recipe is presented here and I hope you enjoy this classic British version of: Broiled Beef and Mushroom Sauce.
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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
BROILED BEEF AND MUSHROOM SAUCE.
(Cold Meat Cookery).
612. INGREDIENTS.—2 or 3 dozen small button mushrooms, 1 oz. of butter, salt and cayenne to taste, 1 tablespoonful of mushroom ketchup, mashed potatoes, slices of cold roast beef.
Mode.—Wipe the mushrooms free from grit with a piece of flannel, and salt; put them in a stewpan with the butter, seasoning, and ketchup; stir over the fire until the mushrooms are quite done, then pour it in the middle of mashed potatoes, browned. Then place round the potatoes slices of cold roast beef, nicely broiled, over a clear fire. In making the mushroom sauce, the ketchup may be dispensed with, if there is sufficient gravy.
Time.—1/4 hour. Average cost, exclusive of the meat, 8d.
Seasonable from August to October.
Modern Redaction
Ingredients:
30 small mushrooms
60g butter
salt and cayenne pepper, to taste
1 tsp mushroom ketchup
mashed potatoes
8 slices of cold, roast, beef
Method:
Wipe the mushrooms with a clean cloth then place in a saucepan along with the butter and ketchup. Season to taste then fry gently until the mushrooms are cooked through and nicely browed.
In the meantime, form a ring of mashed potatoes on a heat-proof place and place under a grill until browned. Pour the mushrooms into the middle of the potato ring. Quarter the beef strips and place these under the grill to heat through, turning frequently then arrange the beef around the rim of the potato ring. Serve immediately.
