gh@utai (Graeme Hirst) (08/22/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE HERB-STEAK-1 M "19 May 86" 1986 .RZ "SAVOURY STEAK" "An Australian herbed meat dish" Adapted from \fIThe Australian and New Zealand Countrywoman's Cookbook\fP by Carol Odell. .IH "About 4 or 5 servings" .IG "2 lb" "steak" "1 kg" .IG "2" "onions," finely chopped. .IG "2 tsp" "brown sugar" "10 ml" .IG "2 tsp" "salt" "10 ml" .IG "\(12 tsp" "pepper" "2.5 ml" .IG "pinch" "cayenne" .IG "2 tsp" "mixed herbs," "10 ml" including thyme, sage, and oregano. .IG "2 tsp" "chopped capers" "10 ml" .IG "1/3 cup" "ketchup" "80 ml" (or tomato sauce, in the Australian sense, if you can get it) .IG "2 tsp" "Worcestershire sauce" "10 ml" .IG "1/3 cup" "vinegar" "80 ml" .PH .SK 1 Trim the steak, and cut into pieces. .SK 2 Place in an ovenproof dish, and cover with the chopped onion. .SK 3 Blend other ingredients together, and pour over. (The chopped onion holds some of the liquid.) .SK 4 Cover and refrigerate for at least two hours. .SK 5 Bake, covered with foil or ovenproof lid, at .TE 350 175 for 50 to 60 minutes. .NX Adjust the flavourings according to your taste; in particular, you may wish to reduce the vinegar. .SH RATING .I Difficulty: easy. .I Time: 5 minutes preparation, 2 hours marinating, 1 hour cooking. .I Precision: approximate measurement OK. .WR Graeme Hirst (An expatriate Australian) University of Toronto Computer Science Department utcsri!utai!gh / gh.toronto@csnet-relay