Culloden Beef

• casseroles
• main-courses
• winter

Ingredients

• 1 ½ - 2 lbs good braising Steak, cubed
• 1 ½ oz Flour
• 1 ½ Teaspoons Salt
• 2 Teaspoons Ground Ginger
• 3 Tablespoons Oil
• Black Pepper
• 14 oz Can Chopped Tomatoes
• Few drops tabasco sauce
• 10 floz Beef Stock
• 3 Tablespoons Marmalade
• 12 Peeled Pickling Onions
• 8oz Sliced Mushrooms
• 2-3 Carrots, Peeled and Chopped
• 3 Tablespoons Balsamic Vinegar
• 2 Cloves Garlic, crushed
• 1 Chopped Red Pepper
• 2 Tablespoons Whiskey, optional

Method

1. Heat oil in large casserole, fry meat in batches until sealed, remove to a dish.
2. Fry carrots, onions and red pepper in oil left in casserole and cook for about 5 minutes.
3. Add meat and juices to casserole and mix well. Add flour, pepper and ground ginger and cook for about 3 minutes. Add tomatoes , marmalade, tabasco sauce, beef stock, balsamic vinegar, garlic and mushrooms. Stir together and place lid on casserole.
4. Cook for about 3 hours at gas mark 3, 150C, 325F. Stif in Whiskey if desired, serve with jacket potato and a green vegetable. Add salt to taste at end of cooking.