Classic Steak House Food in Early America – Steaks With Oyster Sauce | #Classic #Steak #House #Food #Early #America #Steaks #Oyster #Sauce | Smiths Bakery | baking a steak pie

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November 24, 2020

Classic Steak House Food in Early America – Steaks With Oyster Sauce  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

#Classic #Steak #House #Food #Early #America #Steaks #Oyster #Sauce | baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. baking a steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

Classic Steak House Food in Early America – Steaks With Oyster Sauce


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Classic Steak House Food in Early America – Steaks With Oyster Sauce

Ingredients

Crust

  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water

Filling

  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

Classic Steak House Food in Early America – Steaks With Oyster Sauce

Part1

Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

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    Classic Steak House Food in Early America – Steaks With Oyster Sauce

  3. Image titled Make Meat Pies Step 3
    3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

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  5. Image titled Make Meat Pies Step 5
    5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.
Part2

Making the Filling

  1. Image titled Make Meat Pies Step 6
    1
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    2
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.

     

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  1. Image titled Make Meat Pies Step 8
    3
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    4
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Part3

Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    1
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    2
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    3
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    4
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    5
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    6
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    7
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

Classic Steak House Food in Early America – Steaks With Oyster Sauce

Part4

Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    1
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    Classic Steak House Food in Early America – Steaks With Oyster Sauce

    2
    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    3
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    4
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    5
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.
Part5

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    1
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    2
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar

     

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  1. Image titled Make Meat Pies Step 24
    3
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    4
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final
    5
    Finished.

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source

44 Comments

  1. Ари Фёдорович says:

    “Your handlers”? Jon is so famous he has “handlers”. Soooooo cool

  2. rusher1977 says:

    I think sometimes recipes were just thought up to fill out a recipe book.

  3. JustaNathan says:

    Interesting, I think instead of the oyster a little worchestershire sauce would rock it

  4. JAMIE BROUGHMAN says:

    necromancer of nutmeg lol very funny

  5. MotoYoshi says:

    My man reincarnated and still carry on his lifestyle.

  6. Gazi Bizi says:

    The comments make me realise that I watched this already.

  7. zno3 says:

    I think back then beef taste better with no pollution around

  8. Luke Lewis says:

    Why are there 2 raw, unpeeled onions on the plate?

  9. Dave's Skillet says:

    I think I would season the meat and put the oysters back in the gravy, thanks for sharing

  10. 1WORLD GAMING says:

    in old old danish cook-books it's often implied not mentioned as such , things like season with salt and pepper or written like this ''boil the shepshead in the useral manor''

    what that useral means who knows now'a'days but almost all woman knew back then what was the useral manor so it didnt need mentioning

    books was expensive to make so they where saving space/pages by not writing the ovius

  11. Sky Corrigan says:

    "It tastes differently". Lol not exactly reassuring %

  12. Dale Mills says:

    The spiced tangy sauce would also go a long way to cover the taste of , not spoiled, but slightly rancid meat.

  13. homesteader fifty w/ ricky & martha says:

    How is Mike,now days?

  14. Carmelo Pappalardo says:

    I wonder if when they mean scald the oysters that you scald them in the pan and not steam?

  15. Josh says:

    Beurre manié… definitely French what you’re doing in the beginning with the butter my friend.

  16. Lucius Domitius Aurelianus says:

    It's good to see that our forefathers had the ability to eat well.

  17. Uncle Bee says:

    The first Surf-n-Turf.

  18. MrColinwith1L says:

    “Necromancer of nutmeg.” What a perfect title, bringing back nutmeg to life, whereas it is not used much today. And we are certainly glad that you have done so.

  19. John Doe says:

    Please seek help for your crippling nutmeg addiction

  20. MrNategeo says:

    hopefully you're not sleeping in the same room as me after that meal holy red onions, pickles n grease!! lol

  21. MakeupUniversity says:

    Wow … more nutmeg!

  22. Eugene Wilson says:

    Lol

  23. C Powers says:

    I think you are missing the point of why they made the sauces and gravies and coverings of foods back then… they didn't have refrigeration. the gravy and sauces and drippings were to cover up any rancidity because whatever they killed had to be eaten with haste or smoked/cured

  24. WALTERBROADDUS says:

    Odd Surf & Turf… Pickles? 🤨

  25. Andy Harris says:

    Focus on HL3, Gaben.

  26. the ugly truth says:

    Nice

  27. Wilf Bentley says:

    That butter and flour blend is called (French) "beurre manie".

  28. Nick Doro says:

    I'd skip the sauce and just put some mushroom katchup on it. Lol 😋

  29. Luminoso says:

    we all know they didnt like it

  30. Brenda Paduch says:

    what is the liquor of the oysters?

  31. Robert Golden says:

    NUTMEG !!!

  32. Raymond Pinner says:

    Did they serve their steaks medium or medium-rare?

  33. cuntpuncher says:

    I love Pickles, I love steak…. they don't go together.

  34. Daniel Croutch says:

    I believe it was more like a steakhouse menu with the oysters and sauce as the side.

  35. Hani Ismael says:

    I’m not sure they interpreted the sauce the same way I did, it looked like they had a puddle of half cooked liquid and not much of a sauce.

    Butter/flour a “roux”, is typically a thickening agent, the sauce (any pan sauce) should be thick enough to coat the back of a spoon.

    I also interpreted “flip often, don’t let the juices dry out” to be talking about the pan that you cook your steaks in… save your steak drippings in other words to form the base of your sauce.

    There was also a mention of a glass of white wine going into the sauce.

    These guys are the experts of ancient cookery, but looking at it through a modern lens I’d put the recipe as such..

    Cook your steaks first in cast iron, then remove them to rest. While resting take the strained oyster juice and deglaze your pan, add your roux, and various spices, when the sauce begins to thicken, (should happen fairly quickly) pour in a glass of white wine and reduce, cooking off the alcohol in the process.

    Assuming you have everything in place, the sauce shouldn’t take more than 6-8 minutes the perfect amount of time for your steaks to rest.

  36. BG OBGAI says:

    Steak, oysters, nutmeg, pickles….

    Disgusting

  37. awcheff says:

    Lol cold rare steak, hot oyster sauce husband comes home late. Mix them together. Husband has a hot meal and a pickle that won't spoil. And she had oysters for dinner.

  38. specialtofu says:

    Wouldnt it make more sense to sear the steak and make a pan sauce from the aromatics?

  39. Marcus Blum says:

    I've seen this around the block before. Chinese lo mein noodles with strips of steak. The oyster sauce was part of their cooking technique.

  40. Unwanted Guest says:

    Is that Gabe?

  41. ddewcifer says:

    I wish we still dressed like 18th century men.

  42. Reek Z says:

    I can’t stop watching this guys channel

  43. Heks Heksarinov says:

    Michael looks like a college history professor with a minor booze addiction.

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