Jugged Steak

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.