Recipe by Doreen Randal
This is tasty, a good one for a cold winters day dinner.
Top Review by KLV
I chose this recipe to use some leftover roast beef from our Sunday dinner and I'm glad I did. Because it was a "leftover" meal, I wasn't able to follow the ingredients exactly. I used a can of tomato paste and mixed it with beef broth and water to get 2 cups of liquid. I also didn't have dry mustard so I threw in some pepper and garlic powder instead. Because the meat was already cooked, I baked it for 1 hour at 350F and then the 10 minutes with the bread at 400F. We really enjoyed this and I'll make it again. Thanks!
- 1 kg flank steak, thick cut with fat trimmed off
- 3 tablespoons flour
- 1 1⁄2 teaspoons sugar
- 1 teaspoon salt
- 3⁄4 teaspoon dry mustard
- 1⁄2 teaspoon baking soda
- 1 1⁄2 tablespoons Worcestershire sauce
- 1 1⁄2 tablespoons vinegar
- 1 1⁄2 cups tomato juice
- 1⁄2 cup water
- 1 loaf French bread, cut in 1 cm slices
- 25 g butter, softened
- 1 clove garlic, crushed (optional)
- 1 tablespoon French mixed mustard
- chives, chopped
- 1 clove garlic
Directions See How It's Made
- CRUSTY TOPPING French bread cut in1 cm slices 25g soft butter 1 clove garlic, crushed (opt) 1 Tbsp French mixed mustard chopped chives, garlic cloves or parsley Cut steak in pieces, 6 cm by 4 cm.
- Place in casserole. In a bowl mix all ingredients except crusty topping.
- Pour over beef, and cover tightly.
- Bake at 160 C for 2 hours.
- Combine butter, add garlic (opt), mustard and herbs.
- Spread on one side of each bread slice (use sufficient slices to cover the top of casserole). Arrange bread, buttered side up, on meat, pushing slices firmly down to soak up juices.
- Return uncovered casserole to oven at 200 C for about 10 minutes or until bread is crisp and golden.