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…)
