Stewed Steak and Walnuts
archive.org
2 of 6 items checked · 4 aisles
Meat & Poultry
Oils & Vinegars
Pantry / Durable
- Checked by You
- Checked by You
Archive recipe
A historic Australian dish of steak, stock, pickled walnuts, vinegar and cornflour. Adapted from Stewed Steak and Walnuts, from The Art of Living in Australia (1893).
Adapted from Stewed Steak and Walnuts, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/stewed-steak-and-walnuts.md.
The dish
2 of 6 items checked
archive.org
2 of 6 items checked · 4 aisles
Cut the steak into neat pieces
Put it into hot water and bring to the boil
Keep it below boiling point, but simmering very gently for two hours and a half
Mix the cornflour with a tablespoonful of the vinegar from the walnuts and stir it in
Add salt to taste and a small pinch of pepper
Cut up three walnuts and put them in
Bring to simmering point again, and cook for at least another half-hour
Dish neatly
Boil up the gravy and pour over it
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)