An oldie but a goodie

I have made this dish many times, it is easy, inexpensive and never fails to impress. I think I first made it in the 1990's! It comes from a NZ Beef and Lamb Marketing Marketing Bureau advertisement. It serves 6 - 8 and don't expect any left -overs as it seems to all go in one sitting.
Lovely with peas and carrots and mashed or baked potato.
Crusty Beef Casserole
1 kg Blade Steak trimmed of fat
1/2  cup water
3tbsp flour
1 1/2 tsp sugar
1 tsp salt
3/4 tsp dry mustard
1/2 tsp baking soda
1 1/2 tbsp Worcestershire sauce
1 1/2 tbsp vinegar
1 1/2 cups tomato juice
Crusty topping
French bread cut into 1 cm slices
25g soft butter or margarine
1 clove garlic, crushed
1tbsp French mixed mustard
Chopped chives or parsley
Cut steak into 6 by 4cm pieces. Place in casserole. In a bowl, mix all ingredients except crusty topping ones. Pour over beef, stir and cover tightly. Bake for 160 degrees Celsius for 2 hours. Combine all topping ingredients and spread onto one side of the bread. Arrange bread buttered side up, on meat, pushing slices firmly down to soak up juices. Return uncovered casserole to oven at 200 degrees Celsius for about 10 minutes or until bread is crisp and golden.