“The unique taste of Vegemite and how to get more out of every jar” is the opening sentence in this recipe booklet from Kraft. The world probably agrees with ‘unique’, but it’s definitely an Australian favourite. In this recipe it’s added into a cheesy hamburger mince mix and cooked in the oven in a bread roll, worth trying?
For some reason I always think of pot roasts as being American, but this recipe published in the 70s by the Australian Meat Board would seem to disprove that idea. I’ve never made a pot roast and since I found this recipe I’ve meaning to buy a piece of beef to give it a go. It’s just one of the many ‘treasures’ that Mum’s recipe drawer has uncovered and which I’m yet to cook.
I suppose this pie recipe should now be called Beef and Red Wine Pie, but as this recipe was published back in the ’70s before the labelling laws changed and only wine from the Burgundy region of France could be called that, I think I can leave it as Burgundy. I don’t think it matters too much which grape variety of red wine you use for the recipe, but it should be wine that’s worth drinking and of course a good cook should always sample it before adding it!!!!!!
I like the sound of this – steak, onion, mushroom and red wine topped with potato, don’t think you can go wrong with that combination. I would suggest though that if you don’t have an ovenproof pan it would be better to transfer the meat to an casserole dish as I don’t think the potato cook all the way through under the grill.