Mum cut this recipe out of the Woman’s Day. I make something similar by just sprinkling some French Onion Soup and a dab of butter top of the steak. Either version tastes great.
STEAK PARCELS
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Category Archives: Beef
BEEF, SWEET CHILLI AND VEGETABLE STIR-FRY
This is a very modern recipe to find in Mum’s collection. Firstly it’s a stir fry, something she never did and secondly it has sweet chilli in it. I do think the cauliflower and sweet corn would have appealed to her though.
BAKED STEAK CAKE
I’ve no idea why this is called a cake, if anything the finished dish looks more like a pudding as it has a lovely brown crust on top. It makes an economical family meal that tastes great.
BAKED STEAK CAKE
- 750g minced steak
- 60g chopped bacon
- 1 medium onion finely chopped
- 1 cup grated cheddar cheese
- 1 dessertspoon tomato sauce
- 1 dessertspoon Worcestershire sauce
- 1 teaspoon salt
- ¼ teaspoon pepper
- Pinch cayenne pepper
- 1 teaspoon garlic salt (optional)
Topping
- 1 cup self raising flour
- 1 teaspoon salt
- Pinch cayenne pepper
- 2 eggs
- 1 cup milk
- 30g melted butter
- 1 cup grated cheddar cheese
- 1 heaped tablespoon chopped parsley
In a basin, place the meat, bacon, onion, cheese, sauces and seasonings. Mix and spread evenly in a 20cm x 20cm casserole dish. Pour topping over meat and bake at 180º for 1 hour until top is set and browned. Cut into squares and serve with mashed potatoes and buttered spinach or other green vegetable.
For topping – sift dry ingredients into a basin. Make a well in the centre and add beaten eggs, milk, melted butter, cheese and parsley. Mix and beat until smooth.
MEAT FRITTERS
Like most Australian families when we were growing up Mum cooked a roast once a week. As there were five of us in the family it was usually a large piece of meat and there was always some left over for school lunches or to have cold with a salad. Another way Mum would use it up was to make Meat Fritters. This recipe has the meat being minced, but Mum just used to slice it and coat the pieces in the batter before frying. And of course we always had tomato sauce with it.
SCOTCH EGGS
These are still a picnic favourite in my family. They are easy enough to make and transport well. We always eat them cold, but you could have them warm if you’d rather.
STEAK WITH RICH GRAVY
I found this among the recipes, it’s in my awful handwriting, so I assume I gave it to Mum somewhere along the way. I’ve been making it for years and still make it, but I use less meat now as I’m no longer feeding a family of five. It’s easy and the gravy is really does taste great.
STEAK WITH RICH GRAVY
- 1-1.25kg round steak
- 1 pkt French Onion Soup
- ¼ cup water
- 420g can mushroom soup
Cut the meat into serving pieces. Place in casserole, add dry soup, mix water and soup together and pour over. Mix well. Cook 1½ hrs at 180º.
CHOP SUEY
I’m not sure of the origins of this recipe, but it’s been a Sunday night staple in our family for many years. My husband’s mother also made it, although her version left out the rice and added carrots. I still make it, but add in soy or teriyaki sauce. I think it’s one of those recipes that enable you to use up whatever vegies are left in the fridge – tasty and versatile.
CHOP SUEY
- 500g minced steak
- ½ cabbage finely chopped
- 4 sticks celery
- 2 onions
- 1 pkt Chicken Noodle soup
- ½ teaspoon curry powder
- 2 tablespoon rice
- Salt & Pepper
Cook the mince steak in butter until brown, then add the onion & celery and cook until soft. Add the soup, curry, rice and salt and pepper, then lastly the cabbage. Cook for about 30 mins until the cabbage is cooked – mixed all together. ***You can add extra vegetables & soy or teriyaki sauce to taste.
BAKED STEAK
Casseroles seem to fall into two categories, the fancier type that Mum would serve up to guests and the basic ones she would make for family meals. This recipe falls into the second category, it’s really just meat and vegetables, but great to just put in the oven and forget. Today I make this sort when I have time and reheat when needed.
UPSIDE-DOWN STEAK PIE
This recipe comes from a brochure put out by the Australian Meat Board in 1969. It’s certainly a different style of pie with the meat on top and the pastry underneath, but could easily be reversed.
THE ‘MASTER’ BEEF CASSEROLE RECIPE
Casseroles have always been a family favourite for us. Great as a family meal in winter, but also really usefully when entertaining a crowd. This Beef Casserole recipe which Mum collected from Entice magazine takes a basic dish and shows that by changing just a few ingredients you can create a different taste treat.
