SWISS STEAK with PUMPKIN PUFFS

500g round or topside steak
2T flour
1 dess brown sugar
1 tsp mustard – dry or wet?
1 small onion, chopped
2T tomato sauce
375ml stock or water
1 dess vinegar
seasoning to taste

Mix drys and coat steak, then cut into small cubes. Put into casserole and sprinkle with remaining flour. Add onion.

Combine liquids and pour over meat. Cover and bake in mod oven til tender – 1.5-2 hrs.

PUMPKIN PUFFS
1.5 c SR
1/2 t celery salt
1/2 tsp salt
pinch pepper
30g (1 oz) butter
1c cold mashed pumpkin
1 egg – beaten
little milk

Sift drys, rub in butter, add pumpkin. Mix to soft dough with egg and a little milk.
Pat out 19mm (3/4″) thick and cut into rounds.
Remove lid from casserole, place puffs on meat.
(NOTE:  They may be glazed with egg and milk.)
Bake in hot oven 15 minutes.

HAWAIIAN CURRY (similar to my sweet fresh meat curry)

serves 6 probably

1.5kg lean diced meat
1c chopped onion
s&p
1/2 c each of diced apple & shredded pineapple
1.5 Tab curry powder
coconut milk
2 cups raw rice
2 Tab lemon juice

Fry onions lightly, add meat, diced apple and curry – cook until meat is well browned.
Stir in coconut and simmer 2 hrs (use p.cooker for 40 mins). Cook rice.
Stir in lemon juice & pineapple into curry and served ringed with rice.

NOTE:  adding pineapple and lemon juice would be a change for my recipe