Good Old Aussie Tucker

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Steak Casserole

Ingredients

1lb blade steak or similar cut

1 can cream of mushroom soup

1 cup chopped celery

1 tablespoon capsicum

2 tablespoons butter

1/2 cup uncooked rice

1 cup chicken stock

2 sliced onions

1 teaspoon salt

1/4 teaspoon pepper

1 cup water

Method

Cut the meat into 1/2" cubes and cook with onions, celery and capsicum in butter until the meat is browned. Add uncooked rice, chicken stock, soup, soy sauce, salt and pepper and water. Bring to boil, cover and turn the heat down very low and simmer gently for 1 hour until meat and rice is tender. Stir occasionally and add a little extra water if required.

Billy Can - Never clean out your Australian Billy Can with anything but hot water. Some of the flavour of your tea can be in the old Can itself. (From old pages)

Pot Roast

Ingredients

Roast

6oz butter

3 medium parsnips

8 small onions

1/4 cup plain flour

3 tablespoons tomato puree

3 large carrots

2 Tablespoons tomato paste

Herbs

3lb tomatoes

4 medium potatoes

3 beef stock cubes or stock

Salt and Pepper

Method

Heat butter in frying pan, add meat and brown on all sides. Remove meat from pan. Add to pan diced parsnips, peeled whole onions and peeled potatoes, cut in half. Saute gently until vegetables are golden brown. Remove from heat. Add remaining butter to pan, add flour and stir over high heat until flour is brown. Remove from heat, add water and stir until combined. Add crumpled stock cubes, tomato paste, herbs, salt and pepper. Return pan to heat and stir until sauce boils and thickens. Put meat into large saucepan, pour sauce over, bring to boil. Reduce heat, cover and simmer gently 2 hours. Add prepared vegetables, simmer further 30 minutes. Keep meat and vegetables warm on serving plate. Bring sauce in pan to boil until thickened.

Beef Steak

Ingredients

1 or 1 1/2 lb. selected Sirloin steak

Horse-radish sauce or watercress

Salad oil

Salt and pepper.

Method

Brush steak over with a little oil and grill for about 15 minutes. Season with salt and pepper. Brush over with a little more oil just before the last turn on each side.

Serve on a hot dish with horseradish sauce or watercress.

Braised Steak and Walnuts

Ingredients

1/2 carrot

4 pickled walnuts

1/2 onion

1/2 pint brown sauce

1/2 turnip

Some parsley

1 oz. fat

1/8 teaspoon salt

1 lb. topside steak

Pepper

1/4 pint stock

Method

Cut up vegetables and fry in melted fat, cut steak into 2 inch squares and place on top of vegetables, add stock, salt and pepper and braise gently for 1 1/2 hours. Put walnuts on top and braise 30 minutes longer.  If necessary more stock may be added to prevent burning. Heat brown sauce, put steak in centre of hot dish, pour brown sauce over, arrange walnuts round it and sprinkle with finely chopped parsley. 

Bushman's Billy Tea - Float one Gum leaf in your (1/4 gallon) Billy Can of boiling water prior to adding tea leaves. Makes a delicious Australian cup of bush tea. (From old pages)

Veal in Sauce

Ingredients

1 1/2 lb veal steak

1 1/2 oz butter

6 shallots

4oz mushrooms

1 cup dry white wine

3 tablespoons cream

1 tablespoon parsley

Salt and pepper

Cream

Method

Toss veal in flour then brown in pan quickly for 2 minutes. Reduce heat and cook for a further 5-8 minutes, remove and keep warm. For sauce put shallots and mushrooms in pan and cook. Add a 1/2 cup wine, simmer for 3 minutes then reduce the heat. Add remaining wine and cream, heat then add parsley to sauce.  Pour over steaks.

Tasty Beef

Ingredients

1lb round or topside steak

3 tablespoons oil

2 onions quartered

2 stalks celery sliced obliquely

1 small red or green pepper cut in 1/4 inch squares

8oz green beans cut in 2 inch pieces

1 cup beef stock

4 oz mushrooms sliced

1 tablespoon cornflour

1 tablespoon soy sauce

Method

Cut beef into finger length strips, 1/4 inch thick, heat oil and fry steaks over high heat. Push beef to one side, add onion, celery, peppers and beans and stir-fry gently for 5 minutes. Add stock and mushrooms, bring to boil, blend cornflour smoothly with soy sauce and stir in pan, bring to boil. Stir until sauce thickens, reduce heat and simmer 15 minutes, serve with rice.

Quick Onion Steak

For a quick and easy dish to use up round or topside steak, cut into serving slices, coat with packet French onion soup, salt and pepper, wrap in foil and bake in oven for approximately 45 minutes.

Baked Spicy Corned Beef

Ingredients

4-6lbs corned silverside

2 tablespoons pickling spice (vinegar, cloves, allspice)

1 orange sliced

1 onion sliced

1 stalk celery sliced and leaves

1 carrot sliced

3/4 cup brown sugar

1 tablespoon prepared mustard

Method

Soak beef for 1/2 hour, place foil on shallow pan, put beef in centre of foil and pour ¼ cup water over top. Sprinkle with pickling spice and arrange 3 orange slices and vegetables over meat. Bring ends of foil up and over meat and seal with double fold, seal other ends turning up so liquid can’t run out. Bake in slow oven (300^o) 4 hours, cool slightly unwrapped - place on dish and spread with brown sugar mixed with mustard, bake at 375^o for 20 minutes or until glazed.

Save your breakfast cereal boxes to cut out inner soles for your shoes when a hole appears. (From old pages)

Casserole Veal

Ingredients

2lb stewing or braising veal

Salt and pepper

2 onions chopped

5 teaspoons flour

1 1/4 cups chicken stock

1 tablespoon lemon juice

1/4 lb mushrooms

Boiled noodles

Caraway or poppy seeds

Method

Trim veal, cut into large cubes, pat dry with paper towelling, sprinkle with salt and pepper. Gently cook the onions in 2 tablespoon butter or margarine until softened. Add veal and cook, stirring for 5 minutes, sprinkle the flour over stirring again to coat the meat evenly. Cover pan and cook over very low heat for 7 minutes, shaking pan frequently to prevent sticking. Pour in the stock and lemon juice and stir well, scraping bottom of pan. Then transfer to a casserole, cover and cook in a moderate oven for 3/4 hour. Wipe mushrooms with a damp cloth, cut stalks level with caps, slice and mix into the meat, adding a little more stock if necessary. Continue cooking until veal is tender and serve with boiled noodles tossed in butter and caraway or poppy seeds.

Scone-Topped Beef Casserole

Ingredients

2 lb chuck steak

2 tablespoons oil

1 large onion chopped

1 large carrot sliced

1/2 cup chopped celery

3 tablespoons flour

1 1/2 cups stock

1 teaspoon Worcestershire sauce

salt and freshly ground pepper to taste

1/2 teaspoon dried thyme

Scone Topping

2 cups self raising flour

4 tablespoons melted butter

3/4 cup milk

2 tablespoons finely chopped parsley

1 tablespoon grated parmesan cheese

Onion or celery

Salt

Method

Cube steak and brown in oil, remove to casserole dish. Saute onion, carrot and celery in pan until onion is soft, sprinkle in flour and stir over heat for 2 minutes, add stock and stir until thickened. Add to meat in casserole with sauce, seasoning and thyme then cover and cook in moderately slow oven for 2 hours. Increase oven temperature to very hot, make scone topping and place on top of casserole, cook uncovered in oven for 15-20 minutes.

Scone Topping

Sift flour into a bowl and add half the butter with the milk. Mix to a firm dough with a knife, turn onto a floured board, knead lightly and roll out to a rectangle 1/2 inch thick. Brush with remaining butter and sprinkle with parsley, cheese and a little onion or celery salt. Roll up firmly and cut into 1/2 inch slices with a floured knife and place on top of casserole.

Beef Curry

Ingredients

1 1/2 lb topside steak

2oz butter

1 large onion

6 cloves garlic

1 inch piece of green ginger

1 tablespoon coriander

2 teaspoons cumin

1 teaspoon turmeric

1 teaspoon mustard powder

1 teaspoon poppy seeds

1 teaspoon dried crushed chillies

1 cup water with 1 beef cube (broth)

1 teaspoon chilli powder

Method

Slice onion and garlic, mince the ginger, cut steak into small squares, heat butter and fry meat with the onion, garlic and ginger. Lower heat and add spices, chillies and beef broth, cover and simmer on very low heat for 2 hours, add ½ teaspoon salt.

To serve with curry

Boiled rice, pappadams, mango chutney, sliced banana, tossed in coconut, diced cucumber in yoghurt, sprinkled with paprika, tomato and onion slices with vinaigrette dressing, raisins, nuts.

To prevent weevils attacking your stores of flour and sugar, store in well sealed milk or cream cans from the dairy. (From old pages)

Kidneys On Toast

Ingredients

1/2 dozen sheep’s kidneys

1 dessertspoon chopped parsley

1 tablespoon chutney

Salt and cayenne

1 tablespoon butter

1/2 dozen Slices of toast

Lemon juice.

Method

Soak kidneys in warm salted water for 30 minutes. Skin and cut in slices. Mix all ingredients except parsley together. Spread on kidneys. Grill 10 minutes, turning once only. Serve on slices of toast and sprinkle with finely chopped parsley.

Ox Tongue

Ingredients

one ox tongue

1 peeled onion

2 table spoons brown sugar

1 table spoons brown vinegar

A few peppercorns

1 dozen cloves

1 blade mace.

Method

Warm a large saucepan of water and add a few peppercorns, a blade of mace and a peeled onion and 1 dozen cloves plus sugar and vinegar. Wash tongue well to remove all excess salt. Add tongue and bring very slowly to the boil. Remove any residue as it rises. Cook gently 2 1/2 to 3 hours according to size. Remove tongue from water and skin it. Place into a tongue presser or basin and press with saucer or plate with weights on top.

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