Jugged Steak

Name: Jugged Steak
Ingredients: 1 1/2 lbs steak, cut into 3/4-inch cubes; 1 ounce plain flour; 1 medium onion, sliced; 4 cloves; 5 fluid ounces port wine; 15 fluid ounces beef stock, enough to cover; 8 ounces sausage meat; 2 ounces fresh breadcrumbs; 2 tablespoons fresh parsley, chopped; 1 tablespoon red currant jelly

10 ingredients

9 steps

Ingredients

1 1/2 lbs steak, cut into 3/4-inch cubes
1 ounce plain flour
1 medium onion, sliced
4 cloves
5 fluid ounces port wine
15 fluid ounces beef stock, enough to cover
8 ounces sausage meat
2 ounces fresh breadcrumbs
2 tablespoons fresh parsley, chopped
1 tablespoon red currant jelly

Directions

1

Pre-heat oven to 325°F degrees.
2

Toss the meat in the flour, shaking off excess.
3

Put into an oven-proof casserole dish.
4

Add the onion and cloves, pour in the port and just enough stock to cover the meat.
5

Cover and bake for 3 hours, until the meat is tender.
6

Meanwhile, mix together the sausage meat, breadcrumbs and parsley, form the mixture into 8 balls.
7

40 minutes before the end of the cooking time, stir the redcurrant jelly into the casserole.
8

Add the sausage meat balls and cook, uncovered, until the meat balls are cooked and slightly brown - do NOT overcook the meat balls.
9

Skim off any excess fat and serve hot.