What to eat Wednesdays - Sweet and sour beef casserole

My favourite meal as a child was curried sausages, which my mum made with sultanas and served on rice. Paul's family also adored curried sausages fans, but they definitely didn't add sultanas, and theirs was always served on mashed potatoes. 

To keep the marital peace, I sometimes cook curried sausages my way and sometimes Paul's (usually Paul's).

This new recipe for sweet and sour casserole was a hit with me, reminding me of a cross between my Mum's curried sausages and sweet and sour pork. Paul wasn't so keen on it for the same reason. If you like sweet and savoury dinners, it's worth a go.

Ingredients

• 1 large onion, diced
• 2t curry powder
• 3T olive oil
• 750g blade or topside steak, cubed
• 3T flour
• 1 apple, peeled and cubed
• 1 large carrot, peeled and cubed
• 1 parsnip, peeled and cubed (I didn't have this so used a courgette instead.)
• 1/4c sultanas
• 1x 225g can crushed pineapple with juice (I only had pineapple pieces and it was a bit too sweet.)
• 2T lemon juice
• 2 cloves garlic, crushed
• 1T ginger, freshly grated
• Salt and pepper

Method

1. Preheat oven to 150°C.
2. Heat 1T of olive oil in a frying pan, add the onions and curry powder and saute until onions are soft. Place in a large casserole dish.
3. Roll cubed meat in the flour and brown in remaining olive oil in the frying pan. Remove and add to casserole dish.
4. Add rest of ingredients to casserole dish, stir, cover and cook in oven for two hours.
5. Serve on rice (or mashed potatoes).