I’ve been making this recipe for years. It comes from a booklet put out by the Australian Meat Board in the 70s. The Meat Board printed several of these booklets, which were full of great meat recipes. I don’t think they do them these days, although you can find individual recipes on the counter at the butchers sometimes. This recipe uses round or rump steak. The long cooking time tenderizes it and the result is a very tasty piece of steak with a great sauce.