Photo shows the Regular dishSteak Dianne — Easy to Chew
Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
AI-drafted texture method — not from the recipe book and not clinically approved. Texture suitability should be confirmed according to the resident's individual swallowing and dietary requirements and the facility's clinical/dietetic processes.
Requires Clinical or Recipe Review
Draft for 50 serves. Rump steak may remain tough despite reaching 63°C; suitability depends on extended moist cooking and tenderness testing. Retain cream and the original Worcestershire sauce allergens.
Tender, moist Steak Dianne with smooth onion, garlic, brandy and cream sauce.
Ingredients
- Rump steak 5250g, before trimming
- Onion 300g, finely diced
- Minced garlic 30g
- Worcestershire sauce 200g, original product
- Brandy 200g
- Thickened cream 3000g
- Fresh flat-leaf parsley 200g, stalks removed; cook and blend rather than garnish
- Salt and finely ground pepper, to taste
- Water 500mL, for covered moist cooking; use only as needed
Final texture
Soft, tender steak that breaks apart readily with the side of a fork, coated with smooth sauce; no chewy, stringy or fibrous material.
Sauce, gravy & liquid
Smooth cream-based Dianne sauce. Any prescribed fluid thickness must be addressed separately; Easy to Chew does not define drink thickness.
IDDSI Level 7EC requirements
- Soft and tender; breaks apart easily with the side of a fork.
- No hard, tough, chewy, fibrous, stringy, crunchy or crumbly bits.
- No bones, gristle, pips, seeds or skins.
Preparation
Cooking
Texture modification
Serving & plating
IDDSI testing to perform
This dish can be served with 2 vegetables and a starch such as roast sweet potatoes or creamy mash potato.
IDDSI testing & verification
Level 7EC — Easy to Chew. Saved on this device only until staff logins are added.
