Jugged Steak

• 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

1. Pre-heat oven to 325u0b0F 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.

steak, flour, onion, cloves, fluid ounces port wine, beef, sausage meat, breadcrumbs, fresh parsley, red currant

Taken from www.food.com/recipe/jugged-steak-19169 (may not work)