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Tangy beef and tamarillo casserole

Name: Tangy beef and tamarillo casserole
Yield: 6
Ingredients: 1 kg Beef casserole steak, lean, such as topside or blade (Main); 3 Tbsp Plain flour; 2 tsp Curry powder; 2 Tbsp Brown sugar; 2 Tbsp Worcestershire sauce; 2 Tbsp Red wine vinegar; ¾ cup Red wine; 4 Tamarillos, peeled and sliced (Main); 2 Carrots, thinly sliced; 1 large Onion, diced; 6 medium Mushrooms, sliced (Main)

for 6 people

Jan Bilton

Food writer and cookbook author.

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A Kiwi special.

1 kg	Beef casserole steak, lean, such as topside or blade (Main)
3 Tbsp	Plain flour
2 tsp	Curry powder
2 Tbsp	Brown sugar
2 Tbsp	Worcestershire sauce
2 Tbsp	Red wine vinegar
¾ cup	Red wine
4	Tamarillos, peeled and sliced (Main)
2	Carrots, thinly sliced
1 large	Onion, diced
6 medium	Mushrooms, sliced (Main)

Preheat the oven to 180°C.
Cut the steak into 3cm cubes. Place in a plastic bag. Add the flour, curry powder, seasonings and brown sugar and move the ingredients around to coat the meat evenly.
Place in a casserole. Add the other ingredients and mix well. Cover and cook in the oven for 1 1/2 hours. Add a little more wine or water during cooking if the casserole appears too dry.
Great served garnished with taco chips and chopped parsley.