Skirt Steak & Vegetable Casserole

Ingredients

• 400g beef skirt steak, diced
  
• 1 carrot, diced
  
• 1 potato, diced
  
• 1 onion, finely diced
  
• 8 small mushrooms, quartered
  
• 3-4 rashers short cut bacon, chopped
  
• 1 tbsp cornflour (can substitute with plain flour)
  
• 1 packet Masterfoods Garlic and Herb lamb shank sauce
• salt & pepper to taste

Method

• Season diced steak with salt and pepper. Add cornflour and toss to coat evenly. Cover and refridgerate for at least one hour.
  
• Preheat oven to 200 degrees. Lightly grease a deep cake tin or baking tray.
  
• Heat oil in saucepan, brown onions until slightly caramelized, then add bacon. Fry until bacon starts to crisp. Remove from pan, leaving bacon fat in pan, and place into the baking dish.
  
• Brown steak in bacon fat. Add a little more oil if needed. Once meat is sealed, remove and add to the baking dish.
  
• Deglaze pan with 1 cup of water, saute potatoes and carrots until coated. Pour into baking dish.
  
• Add mushrooms and sauce, mix through until sauce evenly coats all ingredients.
  
• Cover with foil and bake for 50 minutes.
• Serve with warm bread or pasta