Scots Collops ORIGINAL RECIPE Cut some very thin slices of beef; rub with butter the bottom of an iron stew-pan that has a cover to fit quite closely; put in the meat, some pepper, and a little salt, a large onion and an appleminced very small. Cover the stewpan, and let it simmer till the meat is very tender. Serve it hot. From The Cooks Own Book by Mrs. N. K. M. Lee (1854) SOURCE The Cooks Own Book MODERN ADAPTATION Ingredients 2-3 lbs beef 2 large onions 3 apples salt and pepper 2 tbsp butter, or more 1. Prepare ingredients. Peel, core and slice apples. Peel, half and slice onions thinly. Slice beef against the grain into thin slices, or collops 2. Heat a deep skillet, with a lid, over medium-high heat; a dutch oven works particularly well. Once skillet is hot add 2 tbsp of butter and let melt. 3. Brown beef in skillet, taking caution to not crowd the pan; salt and pepper to taste. Remove beef as it browns and set aside. 4. Once all the beef has been browned reduce heat to medium and add onion slices. Cook, stirring occasionally, until onions begin to caramelize. Add more butter if pan is dry. Salt and pepper to taste. 5. Add apple slices to pan with onions and cook until apples start to soften, stirring occasionally. 6. Return beef to the plan and stir to combine. Reduce heat to low, cover pan, and let stew, stirring occasionally. The apples should produce plenty of moisture, but if the pan is dry add a bit more butter or water a tbsp at a time. 7. Let stew for 20 minutes to an hour (or more!). The apples and onions will continue to break down and produce a sweet and savory sauce for the beef. 8. Serve hot. INGREDIENTS - Ingredients 2-3 lbs beef 2 large onions 3 apples salt and pepper 2 tbsp butter, or more - 1. Prepare ingredients. Peel, core and slice apples. Peel, half and slice onions thinly. Slice beef against the grain into thin slices, or collops - 2. Heat a deep skillet, with a lid, over medium-high heat; a dutch oven works particularly well. Once skillet is hot add 2 tbsp of butter and let melt. - 3. Brown beef in skillet, taking caution to not crowd the pan; salt and pepper to taste. Remove beef as it browns and set aside. - 4. Once all the beef has been browned reduce heat to medium and add onion slices. Cook, stirring occasionally, until onions begin to caramelize. Add more butter if pan is dry. Salt and pepper to taste. - 5. Add apple slices to pan with onions and cook until apples start to soften, stirring occasionally. - 6. Return beef to the plan and stir to combine. Reduce heat to low, cover pan, and let stew, stirring occasionally. The apples should produce plenty of moisture, but if the pan is dry add a bit more butter or water a tbsp at a time. - 7. Let stew for 20 minutes to an hour (or more!). The apples and onions will continue to break down and produce a sweet and savory sauce for the beef. - 8. Serve hot. INSTRUCTIONS 1. Prepare ingredients. Peel, core and slice apples. Peel, half and slice onions thinly. Slice beef against the grain into thin slices, or collops 2. Heat a deep skillet, with a lid, over medium-high heat; a dutch oven works particularly well. Once skillet is hot add 2 tbsp of butter and let melt. 3. Brown beef in skillet, taking caution to not crowd the pan; salt and pepper to taste. Remove beef as it browns and set aside. 4. Once all the beef has been browned reduce heat to medium and add onion slices. Cook, stirring occasionally, until onions begin to caramelize. Add more butter if pan is dry. Salt and pepper to taste. 5. Add apple slices to pan with onions and cook until apples start to soften, stirring occasionally. 6. Return beef to the plan and stir to combine. Reduce heat to low, cover pan, and let stew, stirring occasionally. The apples should produce plenty of moisture, but if the pan is dry add a bit more butter or water a tbsp at a time. 7. Let stew for 20 minutes to an hour (or more!). The apples and onions will continue to break down and produce a sweet and savory sauce for the beef. 8. Serve hot. Non-personal archive pmurad November 19, 2007 at 7:46 PM