| 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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