Baked Steak

1 lb. topside steak
1/2 packet pea and ham soup
1 onion sliced
3 tablespoons water or claret

Method: Trim the steak and rub into soup mixture both sides, place the meat on tin foil (well greased), place in shallow roasting dish, add the sliced onions and liquid, cover with foil, bake in moderate oven for 1&1/2 hours or till tender.

Source: contributed by Dorothy Steer (Torrensville Lodge, No. 58) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.18.

Savoury Rice

1 tablespoon cooked rice
1/2 cup grated cheese
1 hard boiled egg (chopped)
1 chopped skinned tomato
1/2 cup fresh breadcrumbs
1/2 lb. minced steak cooked for a few minutes with a finely chopped onion
Salt and pepper
1 teaspoon curry powder
2 rashers chopped and fried bacon

Method: Mix all together and press into greased ramekins. Bake for fifteen to twenty minutes in hot oven. Serve piping hot.

Source: contributed by Anon. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.11.

Sweet & Sour Mornay

1&1/2 lbs stewing steak, cut into small pieces, just cover with water, then add 1 sliced onion, 1 can vegetable soup, 1/2 cup sugar, 1/2 cup vinegar, 1 dspn Worcestershire sauce, salt and pepper. Cook until steak is tender. Add 2 oz marg, 1 tin pineapple pieces (15 oz) and thicken with 1 tbspn flour blended with 1/2 cup water. Serves 6-8 people.

Source: contributed by M. Maas in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.5 ['Potpourri' insert].

Shishkebabs

1 lb rump steak cut into cubes or slices (pound with meat mallet) marinate 4 hours, in 1 cup pineapple juice, 1 cup claret, 1/4 cup water, salt and pepper, oil, garlic, onion, salt, oregano, barbecue spice. Thread on skewers alternately with pineapple, champignons, onions and capsicum. Grill or fry, basting with marinade until cooked as desired.

Source: contributed by S. Thompson in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.8.

Barbecue Sauce or Dip

1 pkt French onion soup, 1/2 tsp mustard, 10 oz water, 1/2 cup tomato sauce, 3 tspn worcestershire sauce.

Method: Place soup mix and mustard in a saucepan and blend in the water. Stir until boiling and simmer 5 mins. Add tomato and worcestershire sauce. Chill until ready to serve. Use on steak etc. or use as a dip with cocktail frankfurts.

Source: contributed by S. Thompson in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.7.

Curried Peas

1 can peas
1/2 pint milk
butter
salt & pepper
1 finely chopped onion
1 Dspn cornflour
1 Dspn curry powder

Method: Saute onion in butter until tender, add curray [sic] powder, pepper & salt. Stir until blended. Mix cornflour to a smooth paste with a little of the milk. Add remainder of milk to onion mixture, heat to near boiling, thicken with cornflour paste. Drain peas & stir into curry sauce, serve with steak, chops or over buttered toast as a snack.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.12-3.

Steak Mornay

Cut required amount of steak or mutton into pieces and place in greased ovenware dish. Make up a packet of thick vegetable soup, with water, salt and pepper. Pour over meat and cook slowly until tender.

Source: contributed by Mrs. W. H. Cane in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.33.

Sweet Corn Casserole

1 lb. Minced Steak or Lamb; 2 Onions; 1 Large Tin Whole Kernel Sweet Corn; 1 Large Tin Tomato Soup; 8 ozs. Cooked Noodles or Spaghetti.

Method: Brown chopped onions and steak in a little fat. Put into casserole with drained sweetcorn and tomato soup. Make up sweetcorn liquid to 1 cup and add together with noodles, pepper and salt. Grate cheese on top and cook in moderate oven for about 1/2 an hour. Serves 10.

Source: contributed by Mrs. M. J. McInnes in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.33.

Pineapple Steak

- use good steak, frying but not best quality
- place in baking dish
- sprinkle with french onion soup
- arrange pineapple circles on top
- pour over juice
- cover, bake in a moderate oven for 1 hour

Source: contributed by Jill Cole in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.41.

Home-Made Camp Pie

One lb. steak, 1 cup bread crumbs, 1/2 nutmeg, 1/2 cup water, pepper and salt. Mince steak well; mix all together, put in a mould and steam for 2 hours. To be eaten cold.

Source: contributed by Minna Karutz in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.19.

Anchovy Paste

1 lb. lean stewing steak.
1/4 lb. butter.
2 tablespoons anchovy sauce.
1/2 teaspoon cayenne pepper.
1 teaspoon salt.
1 teaspoon nutmeg.

Method: Trim meat and cut into pieces. Steam with all other ingredients for about 4 hours. Put through mincer, mix all thoroughly and allow to set. Delicious in sandwiches or on toast.

Source: contributed by Mrs. G. I. F. Hogg in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.

Boozy Stew

1kg. stewing steak
1 tomato, chopped
1 cup water
1 onion, sliced
1 cup red wine
1 pkt. creme of mushroom soup

Source: Chop meat into small cubes and place in casserole dish. Combine remaining ingredients and pour over the meat. Cover and bake at 190° until cooked - approx. 1-1&1/2 hours.

Source: contributed by Sue Codrington in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.26.

Baked Steak

1 lb oyster blade
1 pkt french onion soup
425 ml apricot nectar

Method: Lay oyster blade flat in baking pan. Sprinkle with powdered soup and pour over apricot nectar. Bake in covered pan 1&1/2 hours. Serve with duchess potatoes, stuffed tomatoes and green vegetables.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.47.

Jamie's Honey Sauce

Put 2 tablespoons honey in saucepan and heat until brown and boiling. Add all following ingredients, which have been blended in cup:

1/2 cup water
2 teaspoons cornflour
2 teaspoons lemon juice
oregano
2 teaspoons soy sauce
4 teaspoons tomato sauce
pinch curry powder or chilli

Mix thoroughly and simmer for 1 minute. Good over steak, meat balls, etc.

Source: Honey Recipes from the Clare Valley. Compiled by Margaret George, 'Skillogalee', Sevenhill, South Australia (Clare: Tilbrook Brothers 'Northern Argus', 1984), n.p.

Sweet Curry

1 kg lean steak
4 sticks celery, diced
2 large carrots, diced
1 cooking apple, diced
1 large onion, diced
1 tablespoon plain flour
1 dessertspoon curry powder
1 teaspoon salt
440g tin condensed tomato soup
Juice from 1/2 a lemon

Method: Cut the steak into small pieces and place in a saucepan. Add diced vegetables and apple to meat. Blend flour, curry powder, salt, tomato soup and lemon juice then add to the meat and vegetables. Cover saucepan and simmer for 2 hours or until meat is tender.

Hints: Chopping vegetables with a food processor saves time. Serve with rice. Freezes well.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.91.

Steak Casserole with Orange Dumplings

750g blade or skirt steak
1 tabspn plain flour
freshly ground pepper and salt
1 tspn dry mustard
1 tspn brown sugar
2 tabspn tomato sauce
1 tspn Worcestershire sauce
1 cup beef stock
1 onion, finely chopped
1 tabspn finely chopped parsley

Dumplings
1 cup SR flour
1/2 tspn salt
2 tabspn butter or margarine
1 tspn orange rind combined with orange juice and water (about 1/2 cup)

Method: Cut meat into cubes. Combine flour, salt, pepper, mustard and sugar and coat the meat. Place in an ovenproof casserole. Combine remaining ingredients and pour over meat. Cover casserole and cook in a moderate oven for 1&1/2 hours (350F, 180C). Place dumplings on top of meat in casserole, cover and cook for a further 20 minutes.

Orange Dumplings
Sift flour and salt into a mixing bowl, rub in butter. Add orange rind and mix to a soft dough with juice and water. Use a wet spoon to drop portions on top of bubbling casserole, away from the sides.

Source: contributed by Jo Fuller in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.15.

Goulash with Noodles

Fry 1/2 lb onions in 1 tabspn oil and 1/2 oz butter. Add 1 lb cubed topside steak, 1 lb pork pieces and brown. Add 1 lb. tomatoes (or 1 tin tomato puree or preserved tomatoes). Season with 1/2 tspn paprika, pinch marjoram, thyme, 2 tspn sugar, 2 tabspn tomato sauce, few bay leaves, juice of 1 lemon or orange, salt to taste. Add 5-6 tabspns red wine and three-quarters cup water. Allow to simmer until meat is tender. More wine and/or water may be added. Add cooked noodles or spaghetti.

Source: contributed by Irene Reid in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.14.

Beef and Tomato

500 g frying steak
4 tomatoes, sliced
1 white onion, chopped
1 sm tsp granulated garlic
1 sm tsp green ginger root
handful frozen peas
1 tbs black soy sauce
1 tsp sugar
1/2 tsp vinegar
2 tbs oil

Method: Heat oil in frypan or wok with ginger and quick fry the steak which has been cut into small slices. Before removing meat from pan, add soy sauce and garlic, stir into meat, then remove meat and set aside. Now add to the oil - onions, tomatoes, peas, chopped ginger, sugar and vinegar; quick fry. Now add cooked steak, stir a few times and serve.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.55 ['Spring Menu']

Veal Casserole with Corn

3/4 lb. stewing steak, 1/4 lb. bacon (in 1 slice); 1 chopped onion (med. size), 1&1/2 tbsps. flour, 2 tbsps. cooking sherry or (1 tbsp. lemon juice and 1 tsp. sugar), 3/4 cup water, salt and pepper, 1/2 cup sweetcorn kernels, 1/2 cup chopped celery.

Method: Cut veal and bacon into squares. Fry bacon first for a few mins. in a frying pan. Add chopped onion, continue frying for 3 mins. Toss veal cubes in flour, add them all with the flour to frying bacon and onion, fry another 3 mins. Remove from heat, add all other ingredients except celery. Stir well, return to heat, cook few mins. until gravy has thickened. Tip into casserole dish, cover with lid. Cook in slow oven for 2&1/2 hours at 300 deg. F. After the first hour add celery. Note: This dish may be cooked in a covered pan on the top of the stove instead of in the oven, simmer gently for 1&3/4 hours.

Source: contributed by Mrs. S. T. Greenslade in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.13.

Steak and Pineapple

Grease casserole and place pieces of steak in dish. Cream 2 ozs. butter and 3 tbsps of sugar and spread on steak. Then place a circle of tin pineapple pieces on top of each piece of steak. Arrange small potatoes in end of casserole and baste. Cover dish with foil, cook in 400 degree oven for 1&1/2 hours.

Source: contributed by Mrs. G. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.11.