This recipe is a very special one for me. My Mum used to make this dish for special occasions such as a birthday or when we had guests. One of the main reasons it was so special was that it took her a long time to make. But for me, it was the taste of the melt in your mouth crumbed meat in the rich and slightly gingery gravy that made it so special.

I can’t say that it was from Mum’s Recipe book because she never wrote it down. I had to watch her make it to learn the recipe and to this day (i.e. 36 years after I left home) it varies a little each time I make it. I am pleased to say that I have been able to cut down the preparation time by using thin steak. I also add some Essential Oils for extra flavour!

Overall though, it is still that very Special Crumbed Steak I loved when I was a kid.

So here it is for you to try….

What you will need:

1 kilo of thin steak ( it is often called sizzle steak)

Approximately 1 cup very fine soft bread crumbs

5-6 rashers of bacon ( I use the low fat bacon so there is more meat!)

2 eggs beaten with a little milk

3/4 cup plain flour

1 teaspoon of dry ginger powder and a pinch each of black pepper and salt to season the flour

1/2 teaspoon of dried mixed herbs

1 drop of Ginger Essential Oil

1 drop Thyme Essential Oil

3-4 tablespoons each of Worcestershire Sauce and Tomato Sauce

750 mL beef stock to make the gravy

Olive Oil

Method:

Coat each piece of steak in flour, dip into the egg/milk mixture then coat with crumbs. Place the crumbed pieces onto a plate or tray. 

When all pieces are crumbed, heat oil to a medium heat in a frypan and fry each piece lightly on both sides. the meat does not need to be cooked through, just browned lightly.

Place the browned meat into a large, greased casserole dish.

Add some more oil to the pan and fry the bacon pieces. Add them to the casserole dish. 

Add a bit more oil and a few tablespoons of flour  to the pan and mix together over a low heat. Add the stock and sauces slowly and turn up the heat to bring the mixture to the boil. Boil for a minute, stirring as the gravy thickens.

Add the herbs and the Essential Oils to the gravy and mix in well.

Pour the gravy into the casserole dish over the meat. 

Bake the casserole with the a lid on at 160 C for 1.5 hours. 

Serve with mashed potato.

Enjoy!

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Until next time,

 

 

 

 

Gillian (and Andrew)