| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Australian | Meats, Australian, Herbs, Usenet | 4 | Servings |
INGREDIENTS
| 2 | lb | Steak |
| 2 | Onions, finely chopped | |
| 2 | ts | Brown sugar |
| 2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | pn | Cayenne |
| 2 | ts | Capers, chopped |
| 2 | ts | Mixed herbs, including thyme, sage and oregano |
| 1/3 | c | Ketchup (or tomato sauce, in the Australian sense, if you can get it) |
| 2 | ts | Worcestershire sauce |
| 1/3 | c | Vinegar |
INSTRUCTIONS
Trim the steak and cut into pieces. Place in an ovenproof dish and cover with the chopped Blend other ingredients together and pour over. (The chopped onion holds some of the liquid.) Cover and refrigerate for at least two hours. Bake, covered with foil or ovenproof lid, at 350 degrees F. for 50 to 60 minutes. NOTES: * An Australian herbed meat dish -- Adapted from "The Australian and New Zealand Countrywoman's Cookbook" by Carol Odell. Yield: About 4 or 5 servings. * Adjust the flavourings according to your taste; in particular, you may wish to reduce the vinegar. : Difficulty: easy. : Time: 5 minutes preparation, 2 hours marinating, 1 hour cooking. : Precision: approximate measurement OK. : Graeme Hirst (An expatriate Australian) : University of Toronto Computer Science Department : utcsri!utai!gh / gh.toronto@csnet-relay : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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