Recipes

Sweet Curry
Garlic Beef Burgundy Pot Roast

1kg Steak (chopped into cubes)
2 Onions (chopped roughly)
1 Apple (chopped)
1-1/2 cups Dates
1/4 cup Sultanas
1 tsp Lemon Rind
2 Tbs Lemon Juice
1 Tbs Tomato Sauce
2 tsp Worchestershire Sauce
1 Tbs Fruit Chutney
2 cups Beef Stock
Rice (cooked)

Fry steak and onion. Add remaining ingredients. Cover and simmer for 1-1/2 hours.
Serve with Rice.

Submitted by: Kelli (Blue Wren)

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1.5 kg boneless beef round rump roast, trimmed and separated from fat.
3/4 cup (200 mls) water
1/2 cup  (150 mls) dry red wine
1 large onion, sliced
4 cloves garlic, minced (can be left out if you don't like garlic)
2 teaspoons beef stock powder (or 2 beef stock cubes)
1/4 easpon dried thyme, crushed
1/4 teaspoon pepper
500 gm carrots, cut into 5 cm long pieces
5 potatoes cut into large chunks
2 tablespoons cornflour
2 tablespoon water (40 mls.)

Grease cold dutch oven or pot (or spray with cooking spray) and pre-heat to medium 
heat.  Brown meat on both sides.  Drain off any fat.  Add the 200 mls water, wine, onion, 
garlic, stock powder or cubes, thyme and pepper.  Cover and simmer for 1 hour. (Watch
the liquid level so it doesn't burn. Add more wine or water if needed)

Add carrots to pot and simmer for 40 mins.  Transfer the roast and the vegetables to a 
serving platter.  Keep warm while making gravy.

Gravy:
Stir together cornflour and 40 mls water.  Stit mixture into pan juices.  Cook and stir till
thickened and bubbly, then cook and stir 2 mins more.

Serve  gravy spooned over meat and vegetables.

10 servings.

Submitted by Marion (Kanga)

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