STEAK NORMANDY

Don't miss the instruction to marinade overnight, or that it takes 3 hours to cook!  It is well worth the wait!!

Serves: 8
Prep time: 15 minutes plus marinating overnight
Cooking time: 3 hours, 15 minutes
Ingredients:
6 T flour
4 T brown sugar
Salt and white pepper
2 kg beef goulash
6 large onions
4 t dried mixed herbs
5 cloves garlic, crushed
4 T Worcester sauce
5 T tomato sauce
5 T brown vinegar
1 cup beef stock
6-8 rashers bacon
Cooking instructions:
Mix the flour, sugar and salt and pepper, to taste, in a bowl. Add the meat and toss to coat. Peel and slice the onions and line the bottom and sides of a casserole dish with the slices. Sprinkle with mixed herbs and the crushed garlic.
Add the flourcoated meat and any excess flour to your onion-lined casserole dish. Pour over the Worcester sauce, tomato sauce, vinegar and stock.
Cover with a lid or clingfilm and allow to stand for 6 to 8 hours or better still, overnight. Remove the clingfilm, and lay the streaky bacon over the meat. Cover the dish snugly with tinfoil or with its lid.
Bake, covered at 180°C for 1 hour. Reduce the oven temperature to 150°C and bake for a further 2 hours. Serve with steamed rice and peas.