All Meat Casserole

• 2 kg beef gravy (4.4lb diced 1-inch cubes)
• 500 g skirt steaks (1.1lb diced 1-inch cubes)
• 3 tablespoons plain flour
• 2 tablespoons sugar
• 4 tablespoons tomato sauce
• 4 tablespoons malt vinegar
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dry mustard
• 1/2 teaspoon curry powder
• 1/2 teaspoon mixed spice
• 2 cups beef stock

1. Put diced meat into casserole dish.
2. Mix plain flour, sugar, tomatoe sauce, malt vinegar, pepper, salt, ground ginger, dry mustard, curry powder and mixed spice in a bowl and mix well to combine, slowly add stock and whisk till smooth.
3. Pour over meat and leave overnight in the refrigerator if possible or at least 4 hours (I marinade in the pot I am cooking in and take it out of the fridge about 30 to 60 minutes before I put it in the oven as you cook the meat in the marinade).
4. Put in a 160 degree celsius fan forced oven and cook for 2 hours, stirring occasionally.

beef gravy, flour, sugar, tomato sauce, malt vinegar, pepper, salt, ground ginger, dry mustard, curry powder, mixed spice, beef stock

Taken from www.food.com/recipe/all-meat-casserole-176727 (may not work)