Friday, July 23, 2010

Steak Temoana

This is an old recipe of Mum's that I haven't seen her cook for years. It is delicious and dead easy to make, also very low fat if you trim the meat well. In Nonna's day many recipes had their flavour boosted with tinned or packet soups and you will see them used a lot in this blog. These soups are little sachets of salt, stock powder, dried veges, and inexplicable additives so I usually prefer to replace them with alternate ingredients as described below. This way I can control how much salt I'm using and avoid all the additives, fresh is best!

1- 1.5 kg Blade Steak
½ tsp Curry Powder
1 pkt dried Mushroom Soup (**use replacement for GF)
2 tsp Mixed Spice
1 cup Dry Sherry
1 tabs Tomato Sauce
¼ cup Vinegar
1 tabs Worcestershire Sauce
2 chopped Onions
12 stoned Prunes
12 Pineapple chunks (tinned)

1. Measure Curry, Mushroom Soup and Spices into a plastic bag
2. Cut meat into 3-4cm squares
3. Toss meat into plastic bag and shake until meat evenly coated
4. Place into casserole dish with other ingredients placing Prunes and Pineapple on top
5. Cook 2 hours in moderate oven 165ÂșC

** Instead of using the dried Mushroom Soup you can replace it with 2 tsp beef stock powder, 3 tsp GF flour, ½ tsp black pepper, ½ tsp salt. Place in plastic bag with other ingredients as above.  Add a handful of fresh mushrooms sliced or 50g dried porcini mushrooms that have been soaked in hot water for 5 mins and then sliced, add soaking liquid as well.

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