All Meat Casserole - cooking recipe

Ingredients

2 kg beef gravy (4.4lb diced 1-inch cubes)
500 g skirt steaks (1.1lb diced 1-inch cubes)
3 tablespoons plain flour
2 tablespoons sugar
4 tablespoons tomato sauce
4 tablespoons malt vinegar
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1/2 teaspoon curry powder
1/2 teaspoon mixed spice
2 cups beef stock

Preparation

Put diced meat into casserole dish.
Mix plain flour, sugar, tomatoe sauce, malt vinegar, pepper, salt, ground ginger, dry mustard, curry powder and mixed spice in a bowl and mix well to combine, slowly add stock and whisk till smooth.
Pour over meat and leave overnight in the refrigerator if possible or at least 4 hours (I marinade in the pot I am cooking in and take it out of the fridge about 30 to 60 minutes before I put it in the oven as you cook the meat in the marinade).
Put in a 160 degree celsius fan forced oven and cook for 2 hours, stirring occasionally.