All Meat Casserole

środa, 12 lutego 2014

All Meat Casserole

Time: 2 hrs 30 mins

Ingredients

  • 2 kg beef gravy (4.4lb diced 1-inch cubes)
  • 500 g skirt steaks (1.1lb diced 1-inch cubes)
  • 3 tablespoons plain flour
  • 2 tablespoons sugar
  • 4 tablespoons tomato sauce
  • 4 tablespoons malt vinegar
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon mixed spice
  • 2 cups beef stock

Directions

  • 1 Put diced meat into casserole dish.
  • 2 Mix plain flour, sugar, tomatoe sauce, malt vinegar, pepper, salt, ground ginger, dry mustard, curry powder and mixed spice in a bowl and mix well to combine, slowly add stock and whisk till smooth.
  • 3 Pour over meat and leave overnight in the refrigerator if possible or at least 4 hours (I marinade in the pot I am cooking in and take it out of the fridge about 30 to 60 minutes before I put it in the oven as you cook the meat in the marinade).
  • 4 Put in a 160 degree celsius fan forced oven and cook for 2 hours, stirring occasionally.

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