Beef and Pimiento Casserole
|Beef skirt||1 1⁄4 Pound, cut into pieces|
|Onions||2 Large, diced|
|Mixed dried herbs||1 Teaspoon|
|Red currant jelly||2 Tablespoon|
|Beef stock||1 1⁄2 Pint|
|Canned pimiento||7 Ounce, drained and cut into strips (1 Can)|
Sprinkle meat with salt and pepper, toss in flour.
Fry until browned in oil.
Remove from pan.
Fry onions until transparent.
Add meat, herbs, jelly and enough stock to cover.
Bring to the boil, simmer for 1 hour.
Blend flour with a little cold water, stir into casserole, bring to boil, stirring until thickened.
Simmer for 2-3 min.