Swiss Steak

I am not sure what it is about this recipe… it doesn’t look like much, but it is really nice.  I am sure Mum liked it because it is easy to prepare but tastes like something that is a lot of work.  I know it is one of Moira’s favourites.

 

1/2 oz butter

2lb chuck or blade steak, cut 1″ thick

1 envelope of french onion soup mix (the big sachets - make about 2L, I think)

1/2 green capsicum

2 tomatoes

1/2 cup tomato juice

1 Tbsp worcestershire sauce

1 Tbsp cornflour

chopped parsley

 

Grease 20 inch piece of foil (or use a casserole dish with a lid)

Cut steak into serving pieces

Arrange the steak on the foil (or in the casserole) overlapping each piece

Sprinkle with soup mix, chopped green capsicum, and peeled sliced tomatoes

Season with salt and pepper

Mix together the tomato juice, sauce and cornflour.  Pour over the meat.

Bring foil up and double fold the edges to seal the package (or put the lid on the casserole)

Stand foil parcel in a shallow baking dish.

Bake 2 hours in a moderate oven (less if the meat is thinner)

Roll back the foil and sprinkle the meat with parsley to serve.

Honey Beef and Beans

This is the recipe that has been most requested by the family, therefore it deserves to be the very first post.  It is one of those dishes that was always there, and it makes me feel warm and fuzzy inside whenever I eat it.

I regularly requested this for my birthday dinner.

I also remember Mum freezing this in portions in ice cream containers: one portion; a layer of freezer wrap; another portion; another layer of freezer wrap…  I always felt unduly excited seeing portions being lifted out of the freezer.

I hope you enjoy it, too.

 

3 Tbsp oil

3 Tbsp butter

2 large onions, finely sliced

4 Tbsp seasoned flour

1 kg yearling topside, cut into strips

1 1/2 cups beef stock

4 Tbsp honey

4 Tbsp soy sauce

1/2 cup vinegar

1 cup tomato sauce

250g fresh green beans, cut into 2cm pieces and parboiled I have to admit, I do double the amount of beans in this recipe these days… I remember when I used to pull them out and slip them onto Moira’s plate!

4 Tbsp finely chopped parsley

1 Tbsp ginger

 

Heat the oil and butter mixture

Fry the onion lightly and remove from the pan

Add extra butter if necessary

Toss the meat in the seasoned flour. Fry in batches until well browned (about 10 minutes)

Add stock, honey, soy sauce, vinegar and tomato sauce

Simmer until meat is tender (about 30 minutes)

10 minutes before serving, add beans, parsley and ginger.  Adjust the seasonings to taste.

Serve with boiled rice (brown rice is my preference for this dish) and onion bread.

Serves 6-8 (Apparently!  Maybe if they are vegetarian…)