Subject: RECIPE: Dinkum savoury steak
From: gh@utai (Graeme Hirst)
Date: 22 Aug 86 08:27:54 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE HERB-STEAK-1 M "19 May 86" 1986
.RZ "SAVOURY STEAK" "An Australian herbed meat dish"
Adapted from \fIThe Australian and New Zealand Countrywoman's Cookbook\fP
by Carol Odell.
.IH "About 4 or 5 servings"
.IG "2 lb" "steak" "1 kg"
.IG "2" "onions,"
finely chopped.
.IG "2 tsp" "brown sugar" "10 ml"
.IG "2 tsp" "salt" "10 ml"
.IG "\(12 tsp" "pepper" "2.5 ml"
.IG "pinch" "cayenne"
.IG "2 tsp" "mixed herbs," "10 ml"
including thyme, sage, and oregano.
.IG  "2 tsp" "chopped capers" "10 ml"
.IG "1/3 cup" "ketchup" "80 ml"
(or tomato sauce, in the Australian sense, if you can get it)
.IG "2 tsp" "Worcestershire sauce" "10 ml"
.IG "1/3 cup" "vinegar" "80 ml"
.PH
.SK 1
Trim the steak, and cut into pieces.
.SK 2
Place in an ovenproof dish, and cover with the chopped onion.
.SK 3
Blend other ingredients together, and pour over.  (The chopped onion holds
some of the liquid.)
.SK 4
Cover and refrigerate for at least two hours.
.SK 5
Bake, covered with foil or ovenproof lid, at
.TE 350 175
for 50 to 60 minutes.
.NX
Adjust the flavourings according to your taste; in particular, you may wish to
reduce the vinegar.
.SH RATING
.I Difficulty:
easy.
.I Time:
5 minutes preparation, 2 hours marinating, 1 hour cooking.
.I Precision:
approximate measurement OK.
.WR		
Graeme Hirst (An expatriate Australian)
University of Toronto  Computer Science Department
utcsri!utai!gh  /  gh.toronto@csnet-relay