Crusty Beef Casserole

• 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
• parsley

1. 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.
2. Place in casserole. In a bowl mix all ingredients except crusty topping.
3. Pour over beef, and cover tightly.
4. Bake at 160 C for 2 hours.
5. Combine butter, add garlic (opt), mustard and herbs.
6. 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.
7. Return uncovered casserole to oven at 200 C for about 10 minutes or until bread is crisp and golden.

flank steak, flour, sugar, salt, dry mustard, baking soda, worcestershire sauce, vinegar, tomato juice, water, bread, butter, clove garlic, chives, clove garlic, parsley

Taken from www.food.com/recipe/crusty-beef-casserole-668 (may not work)