Journal

Background: This is a recipe that I found in the Commonsense Cookbook, which is the de facto standard if you are cooking in Australia. Since I am usually cooking it in the states, I decided to convert the recipe to American units and post it here so that I can find it again if I need it. Note: Since this is an Australian recipe for a slavic dish, I don't even pretend that it is authentic. It does, however, taste good.

• 1 lbs round or topside steak
• 1 tablespoon plain flour
• 1 medium onion
• 1 tablespoon butter
• 1 cup stock or tomato puree
• 1 small clove garlic
• 1 teaspoon paprinka
• 1/4 teaspoon salt
• pinch pepper
• 1 potato

1. Cut meat into cubes and roll in flour.
2. Peel and slice onion.
3. Lightly brown onion in melted butter. Add steak and brown.
4. Add stock or puree, and all other ingredients except potato.
5. Cover and simmer for about 1 1/2 hours.
6. Cut potato into cubes and place on steak. Simmer another 20 to 30 minutes, or until potato is cooked.
7. Serve on hot plates.