1 1/2 lb (675g) stewing steak
2 tbsp (1 oz) 25 g dripping (fat from roasted meat)
8 oz (225g) small onions, quartered
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 rounded tbsp tomato puree (paste)
1 tbsp Worcestershire sauce
1 level tbsp made mustard
1 tbsp honey
1 tbsp vinegar
about 1 3/4 cup (14 fl oz) 450 ml water
1 beef bouillon cube (stock cube) crumbled
salt and pepper
2 tbsp (1 oz) 25 g dripping (fat from roasted meat)
8 oz (225g) small onions, quartered
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 rounded tbsp tomato puree (paste)
1 tbsp Worcestershire sauce
1 level tbsp made mustard
1 tbsp honey
1 tbsp vinegar
about 1 3/4 cup (14 fl oz) 450 ml water
1 beef bouillon cube (stock cube) crumbled
salt and pepper
method
1. Cut the stewing steak into 1 in. (2.5cm) cubes.
2. Melt the dripping in a saucepan, add the onions and meat and fry for 5 minutes, stirring frequently.
3. Add the remaining ingredients and bring to the boil, stirring constantly.
4. Reduce the heat cover with a lid or foil and simmer very gently, stirring occasionally, for 2 - 2 1/2 hours or until the meat is tender.
6. Taste and check seasoning. Turn into a warm casserole and serve immediately.
7. Serve either plain boiled or creamed potatoes and buttered cabbage or spring greens.
2. Melt the dripping in a saucepan, add the onions and meat and fry for 5 minutes, stirring frequently.
3. Add the remaining ingredients and bring to the boil, stirring constantly.
4. Reduce the heat cover with a lid or foil and simmer very gently, stirring occasionally, for 2 - 2 1/2 hours or until the meat is tender.
6. Taste and check seasoning. Turn into a warm casserole and serve immediately.
7. Serve either plain boiled or creamed potatoes and buttered cabbage or spring greens.
serving amount
serves 4 - 6
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