800 g stewing steak, cubed
30 g plain wholemeal flour
1 large onion, skinned and sliced
Salt and pepper
200 ml port
400ml beef stock, to cover
200 g sausage meat
60 g fresh wholemeal breadcrumbs
25 ml chopped fresh parsley
20 ml redcurrant jelly
Pre heat oven 170°C (325°F) mark 3
In a mixing bowl add flour and toss meat cover with flour, then shake off excess flour and place meat into a casserole dish.
Add the cloves and onions, salt and pepper.
Add the port and then the stock just so it covers the meat.
Place lid on top and bake for 2 hours 15 minutes.
In a mixing bowl add breadcrumbs, parsley and sausage meat, mix well together.
From this mixture form 8 balls.
Once the 2 hours 15 minutes is up remove from the oven add the redcurrant jelly stirring slowly and the forcemeat ball.
Return to the oven for a further 45 minutes