Tomato and Beef Casserole Pasta

• 1 Kg Diced Steak
• ½ Cup Plain Flour
• 2 tablespoons Olive Oil
• 2 Leeks thinly sliced
• 2 cloves of crushed garlic
• 2x 425g cans chopped Italian tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons brown vinegar
• 2 tablespoons Dijon mustard
• ¼ Cup flat leaf parsley leaves roughly chopped
• 500g of pasta.

Preheat oven to 180C.

Place flour and salt and pepper in a shallow dish

Lightly coat steak in seasoned flour

Heat 1 tablespoon oil in a frying pan.

Cook small batches of steak for 2-3 minutes at a time

Remove steak to Casserole dish

Add remaining Oil, leeks and garlic to frying pan

Cook for 3-4 minutes.  Add tomatoes, paste, vinegar

And mustard.

Bring to the boil.     Pour over steak .

Cover dish and bake for 2 hours or until meat is tender.

Season with salt and pepper and sprinkle with parsley.

Serve with pasta on the side.