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CRUSTY BEEF CASSEROLE




Source of Recipe


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1 Kg blade or thick flank steak, fat trimmed off
3 Tbsp flour
1 1/2 tsp sugar
1 tsp salt
3/4 tsp dry mustard
1/2 tsp baking soda
1 1/2 Tbsp Worcestershire sauce
1 1/2 Tbsp vinegar
1 1/2 cups tomato juice
1/2 cup water

French bread cut in1 cm slices
25g soft butter
1 clove garlic, crushed (opt)
1 Tbsp French mixed mustard
chopped chives, garlic cloves or parsley

Cut steak in pieces, 6 cm by 4 cm. Place in casserole. In a bowl
mix all ingredients except crusty topping. Pour over beef, and
cover tightly. Bake at 160 C for 2 hours. Combine butter, add
garlic (opt), mustard and herbs. Spread on one side of each bread
slice (use sufficient slices to cover the top of casserole). Arrange
bread, buttered side up, on meat, pushing slices firmly down to
soak up juices. Return uncovered casserole to oven at 200 C for
about 10 minutes or until bread is crisp and golden. Serves 6 to 8.