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PrintDORSET JUGGED STEAK
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Toss the meat in the flour, shaking off excess, and put into an ovenproof casserole.
- Add the onion and cloves and season to taste. Pour in the port and just enough stock to cover the meat.
- Cover the casserole and bake at 170°C (325°F) mark 3 for about 3 hours, until the meat is tender.
- Meanwhile, mix together the sausage meat, breadcrumbs and parsley and season to taste. With floured hands, form the mixture into 8 balls.
- Forty minutes before the end of the cooking time, stir the redcurrant jelly into the casserole. Add the forcemeat balls and cook, uncovered, until the forcemeat balls are cooked and slightly brown. Skim off any excess fat.
- Serve hot.
INGREDIENTS
- 700 grams stewing steak, cut into 2.5 cm cubes
- 25 grams plain wholemeal flour
- 1 medium onion, skinned and sliced
- 4 cloves
- Salt and pepper
- 150 ml port
- About 450 ml beef stock, to cover
- 225 grams sausage meat
- 50 grams fresh wholemeal breadcrumbs
- 30 ml chopped fresh parsley
- 15 ml redcurrant jelly
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