1 cup milk
2 cups brown sugar
2 eggs
1 tablespoon corn meal
2 pounds beef chuck roast
3/4 cup all-purpose flour
1 1/2 cups dry bread crumbs
1 tablespoon baking powder
Melt milk in a large, heavy saucepan over a medium heat. Saute flour over medium heat until flour forms a ball; stir with wooden spoon until mixture resembles coarse cornmeal. Stir in sausage, remaining flour and milk. Simmer 15 minutes.
In a small bowl, mix together bread crumbs and baking powder. Spoon mixture into casserole. Boil 2 1/2 to 3 hours. Serve immediately.