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.