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Coolgardie Stew

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  Topside steaks 1 1⁄2 Pound
  Hard boiled eggs 2
  Onion 1
  Flour 1 Ounce (1 Heaped Tablespoon)
  Salt To Taste
  Cayenne pepper/Curry powder To Taste
  Egg 1
  Bacon rashers 1⁄2 Pound
  Flour 1 Cup (16 tbs)
  Tomatoes 1 Pound
  Lemon 1 , juiced
  Stock/Water 1 Pint

Cut the steak into thin 5-in, lengths.
Chop the hard-boiled eggs and onion and mix them with the 1 tablesp flour, seasonings and beaten egg.
Remove rind from bacon and cut bacon into 3-in lengths.
Roll a teaspoonful of egg mixture in each strip of bacon, and then in one of the pieces of steak Secure with a toothpick.
Toss ir flour and sear in hot fat.
Transfer from pan to casserole, add the tomatoes, skinned and sliced, lemon juice and stock or water Place in a moderate oven (350° F., Gas 4) and allow to cook for 2 hr Remove toothpicks.
Serve With macedoine of vegetables and creamed potatoes.

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Coolgardie Stew Recipe