Steak casserole with pumpkin

Press, Volume CXV, Issue 33938, 3 September 1975, Page 6

Steak casserole with pumpkin

. (By CELIA TIMMS) i A casserole of steak that ■ can almost be called a pie —this steak casserole with pumpkin topping is something just a bit different To serve 4 you need:— lib topside steak 1 dessertspoon brown . sugar I onion 1 dessertspoon vinegar; 1 teaspoon dry mustard 2 tablespoons tomato sauce Ij cups stock 2 tablespoons flour Salt and pepper For the topping:— 6ozs flour 1 teaspoon baking powder; | teaspoon salt 1 teaspoon celery salt (optional); cayenne loz butter; i teaspoon grated lemon rind 1 cup cold mashed pumpkin 1 egg; milk as necessary Method: Mix flour, sugar and mustard, and salt and pepper to taste and put into

a paper or plastic bag. Cut steak into 2in squares and add to bag. Shake vigorously to cover well, then empty into a lidded casserole. Mix sauce, vinegar and stock and add with sliced onion to casserole. Cover and cook at 350 for II hours. When meat is just tender, top with spoonfuls of the pumpkin topping, brush with a little milk and return uncovered to oven for a further 15min or until puffs are well risen and lightly browned. To make topping: Sift dry ingredients, rub in butter, add mashed pumpkin and lemon rind. Make a soft dough with beaten egg and required amount of milk. Drop in spoonfuls on top of hot meat casserole. Engagement (Engagement notices must be signed by both parties.) Tull—Pethig: Mr and Mrs S. Pethig, of Tucker Street, Ashburton, have pleasure in announcing the engagement of Lyndia to Larry, eldest son of Mrs I. Tull, of Victoria Street, Rangiora.