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.
You can tell that this is a ’70s recipe by the picture. It doesn’t look particularly appetizing I’ll admit, but when you realize that it’s just a bolognese sauce with eggs on top it makes more sense. I’d definitely be sprinkling the grated cheese and bacon on top though as that might make it look a bit better.
I’m sure there’s a much more authentic way to make Mexican rice around now, but back in February 1972 Sunwhite rice published this recipe in the Woman’s Day. It mightn’t be a true taste of Mexico, but could still be a tasty dish.
This is a traditional South African dish and is basically a curried mince pie. The milk, bread cubes and egg give it a nice custard topping somewhat like moussaka.
These sausage shaped meatballs can be prepared a day ahead or even frozen, which is really handy. Making a casserole the day before you need it has the convenience factor, but as it can also improve the flavour, it can be a great idea.
I haven’t tried this, but as beef and beer works well in as a casserole can’t see why this combination wouldn’t taste good as well, especially with the sour cream added to the sauce.
My family have always loved this version of a meat loaf – the eggs make the difference. I also make smaller versions for when just my husband and I are going on a picnic or for lunch on the first day of an interstate trip.
As this says it’s not a traditional moussaka. Traditional Greek moussaka is made with eggplant and this recipe uses potato in it’s place. I think that using both eggplant and potato would work really well too, but making a traditional mince and tomato base sauce would probably be a lot better than a can of braised steak and onions.
Looking through Mum’s recipes there’s quite a lot that use tinned sweet corn, not something that’s used much these days. This savoury beef casserole topped with creamed corn is a bit unusual, but as it says the corn adds some sweetness to the standard savoury mince so it could be worth trying.
