Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Oyster | 6 medium (84g) | 81 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Prune | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 750 gm of oyster blade steak.
- 1¼ cups of prunes, with the stones removed.
- Some plain flour, seasoned with salt and pepper.
- 2 medium onions, sliced.
- 1 tablespoon of brown sugar.
- 1 tablespoon of vinegar.
- 2 teaspoons of soy sauce.
- 1 tablespoon of fruit chutney.
- ¾ cup of beef stock.
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Directions
After removing any excess fat from the meat, cut it into 3 cm squares and coat them with the seasoned flour. Put layers of the meat, prunes and onions in a greased oven-proof dish, sprinkling each layer with some of the brown sugar.
Mix together the vinegar, soy sauce and chutney. Stir in the beef stock. Pour the mixture into the dish with the meat. Cover tightly. Bake in a moderate oven for about 1½ to 2 hours.
Serve with steamed rice, pasta or vegetables of your choice.