Beef Manhattan
Nowadays, Beef Manhattan is a topic that has gained great relevance in modern society. With the advancement of technology and globalization, Beef Manhattan has become a topic of interest to many people around the world. From its impact on the economy to its influence on culture and politics, Beef Manhattan is an aspect that cannot be overlooked. In this article, we will explore different aspects related to Beef Manhattan and its role in today's society. From its origins to its evolution over time, we will closely analyze the impact that Beef Manhattan has had in various areas, as well as the possible implications it could have in the future.
 | |
| Course | Main course |
|---|---|
| Place of origin | United States |
| Region or state | Midwest, South |
| Serving temperature | Hot |
| Main ingredients | Beef |
| Part of a series on |
| Steak |
|---|
Beef Manhattan is a Midwestern American dish consisting of roast beef and gravy.[1] It is often served with mashed potatoes either on top of the steak or on the side.[1] A variation on this dish is Turkey Manhattan, which substitutes turkey for the roast beef. The dish is named after Manhattan, but it is not known as such there; dishes like it are usually called "open-face sandwiches" in New York City.
The dish was first served in a restaurant under the name "Beef Manhattan" in a now-defunct Indianapolis deli in the late 1940s where it gained traction as a Hoosier staple. The dish was named by Naval Ordnance Plant, Indianapolis (NOPI) workers who were trained on a fabrication of the Norden bombsight in Manhattan during World War II. They enjoyed the open-faced sandwich they had in Manhattan and brought it back to their cafeteria as the "Beef Manhattan." In Indiana, it is served on bread. The roast beef is sliced and put on the bread like a sandwich, then cut corner to corner and plated in a V shape.[2] Mashed potatoes are served between the two halves, and the whole is covered in gravy.[2]
See also
References
- ^ a b Stuttgen, J.R. (2007). Cafe Indiana: A Guide to Indiana's Down-Home Cafes. University of Wisconsin Press. p. 178. ISBN 978-0-299-22493-6. Retrieved November 7, 2015.
- ^ a b Stuttgen, J.R.; Ketzenberger, J. (2010). Cafe Indiana Cookbook. University of Wisconsin Press. p. 30. ISBN 978-0-299-24993-9. Retrieved November 7, 2015.