All Meat Casserole
Submitted by: Pansy Giesen
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 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.
12 servings 32 minutes cook time30 minutes prep time
Ingredients:
| 2 | kg beef gravy (diced 1-inch cubes) |
| 500 | g skirt steaks (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:
- 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 oven and cook for 2 hours, stirring occasionally.
