Dorset Jugged Steak

680g (1½lb) Stewing Steak
450ml (¾ pint) Beef Stock
225g (8oz) Sausage Meat
150ml (¼ pint) Port or Red Wine
50g (2oz) Fresh Breadcrumbs
25g (1oz) Plain Flour
1 Medium Onion
4 Cloves
2 tbsp Fresh Parsley
1 tbsp Redcurrant Jelly
Salt and Pepper

Pre-heat oven to 170°C: 325°F: Gas 3.
Trim off any excess fat from the steak and cut into 2.5cm (1 inch) cubes.
Peel and slice the onion.
Season the flour well and toss the steak in it, shaking off any excess.
Place into an oven-proof casserole dish.
Add a layer of the onions and the cloves.
Pour over the port (or wine) and enough stock to just cover.
Bake for 3 hours.
Mix the sausage meat, breadcrumbs and the chopped parsley together and form into 8 balls.
Remove from the oven 45 minutes before the end of the cooking time and stir in the redcurrant jelly.
Add the forcemeat balls and cook until they are lightly browned.

Serves: 4

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Dorset Jugged Steak

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