Retro-as, but recall this recipe from the 70's, and it was delicious. I was the guest, not the cook, so a recipe - or where to look for this - would be awesome. Thanks very much!!

devalois - 2019-11-07 15:49:00

another Alison Holst recipe
500-600g chuck steak, cut 15mm thick
1/4 cup flour
2-3 tbs oil
2 sliced onions
2 sliced cloves garlic
1 packet tomato soup mix
2 cups water
2 tsp worcester sauce
cut meat into 4 evenly sized pieces, sprinkle board with flour,
pound meat and turn and pound until all the flour is absorbed.
brown meat slowly in oil.
put in casserole dish, brown onions and garlic, add oil if necessary, spread onions over meat, add tomato sauce mix and water and worcester sauce. cover tightly, use foil if necessary, 150* for 1 3/4 to 2 hour

articferrit - 2019-11-07 16:18:00

My recipe's virtually the same as #2, except I use 2 cans of whole tomatoes in juice instead of the tomato soup mix and water, and I also add a beef oxo cube and about an inch of anchovy paste (from a tube) too.

Anchovy paste may sound strange to NZ tastes, but it's common in European meat dishes, and deepens and enhances the beef flavour, no taste of fish at all.

ETA: I don't pound the meat, either - just cut into cubes, put into a bread bag with flour with a healthy amount of salt and ground pepper, shake the blazes out of it until each cube is covered, and brown in batches in 1/3 oil, half butter until browned.... then put into a covered casserole

Edited by autumnwinds at 4:52 pm, Thu 7 Nov

autumnwinds - 2019-11-07 16:48:00