All Meat Casserole

I make a large pot and freeze what we don't use into 2 cup size containers. great with creamy mashed potatoe and steam vegetable and hubby likes to splash some worstershire sauce on too. in the last 30 minutes you could make some herbed dumplings to go with it. use a cast iron casserole dish or stoneware or oven proof china don't use clear corningware. instead of beef stock you can use 2 cups water and 2 teaspoons of beef granules (just check the salt count though) or 2 stock cubes. do not include overnight marinade time. left overs also make into a great meat pie, toasted sandwiches or shepherds pie. can also be made in a crockpot or slow cooker but use 1/2 cup less stock and will take about 12 hours on slow. please also note beef gravy is called gravy beef or shin beef here in australia, it is the osso bucco cut without the bone and sliced thick (you just cut it up) and our skirt steak i think is the equivalent of flank steak in usa this cut helps to thicken the gravy which w

Steps

Put diced meat into casserole dish.

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.

Pour over meat and leave overnight in the refrigerator if possible or at least 4 hours.

Put in a 160 degree celsius fan forced oven and cook for 2 hours , stirring occasionally.

Ingredients

beef gravy, skirt steaks, plain flour, sugar, tomato sauce, malt vinegar, pepper, salt, ground ginger, dry mustard, curry powder, mixed spice, beef stock