Gourmet Beef Casserole

There is something particularly appealing about this casserole. It's rich and hearty, and the mustard bread on the top makes it different from any other casserole you're likley to have. It's easy and quick to prepare, but takes a while to cook.

1 onion
2 cloves garlic

1 kg blade steak

1 tsp brown sugar
1 Tbsp vinegar

salt and pepper
1 tsp worcestershire sauce

1 beef stock (boullion) cube
1 Tbsp tomato sauce

1 Tblsp plain flour

pinch nutmeg
1 baguette
2 teaspoons seeded mustard

Cut meat into 1 inch cubes. combine sugar, salt and pepper, crumbled stock cube, flour, nutmeg, finely chopped onion, crushed garlic, vinegar, worcestershire sauce and tomato sauce. Spoon over meat, cover and marinate for 1 hour or more.

Heat 15 g butter, add meat and marinade, cook 5 mins. Place meat in ovenproof dish. stir in 1 teaspoon extra plain flour into pan drippings. Cook 30 seconds. Stir in 1/2 cup red wine and 1/2 cup water, stir until thickened and boiling. pour over meat, cover and bake in mod. Slow oven for 1 and 1/4 hours.

Cut french bread stick into 2.5cm slices, combine 15 g butter with seeded mustard (or dijon). Spread on one side of bread slices. Place slices, mustard side up, on top of casserole, push down gently to soak up some of the sauce. Return to moderate oven, cook uncovered for further 20 mins or until top of the bread is brown and crisp.