Mustard Kangaroo Casserole
600g Kangaroo Diced Steak
1tbsp seasoned wholemeal flour
2tbsp rapeseed oil
1 large onion, sliced
4 carrots, sliced
300ml/ ½ pint beer
4 tbsp Beef Stock
3 tsp wholegrain mustard
1 tsp softened butter or margarine
½ French bread stick, sliced
Salt and Pepper for seasoning
Chopped fresh parsley, to garnish
Toss the meat in the seasoned flour. Heat the oil in a flameproof casserole dish, add the onion and fry gently for 5 minutes.
Then add the meat and cook until brown.
Stir in the carrots, and then add the beer and stock. Stir in two teaspoons of the mustard and season to taste with salt and pepper.
Bring to the boil, cover and cook in a preheated oven, 180’C (350’F), Gas mark 4, for 1 ½ hours.
Meanwhile, blend the remaining mustard with the softened butter or margarine in a small bowl. Spread the mustard over the slices of bread.
Remove the casserole from the oven and place the bread on top, mustard side up. Return to the oven and cook, uncovered for 20 minutes.
Garnish with the parsley and serve.
Preparation time: 10 minutes
Cooking time: about 2 hours
Oven Temperature: 180’C (350’C), Gas Mark 4