Spiced beef and orange casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef stewing steak - cubed; (675g) |
| 6 | ounces | Button mushrooms; (175g) |
| 2 | tablespoons | Cooking oil |
| 1½ | ounce | Plain flour; (40g) |
| ½ | pint | Unsweetened orange juice; (300ml) |
| ½ | pint | Beef stock; (300ml) |
| 2 | teaspoons | White wine vinegar |
| 2 | teaspoons | Soft brown sugar |
| ½ | teaspoon | Schwartz Ground Cinnamon |
| 1 | Schwartz Bouquet Garni | |
| Grated rind of half an orange | ||
| ¼ | teaspoon | Schwartz Ground White Pepper |
| ¼ | teaspoon | Salt |
| A few strips of blanched orange peel - to | ||
| ; garnish | ||
Directions
Preheat oven to 350F, 180C, Gas Mark 4. Gently fry the meat and mushrooms in the cooking oil until the meat is browned. Add the flour and cook for 1 minute, stirring continuously. Gradually blend in the orange juice and stock. Stir in the remaining ingredients and bring to the boil.
Transfer to a casserole dish, cover and cook for 2 hours until the meat is tender. Remove the Bouquet Garni. Sprinkle with the orange peel to garnish.
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