Spiced beef and orange casserole

Yield: 4 servings

Measure 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 \N Schwartz Bouquet Garni
\N \N Grated rind of half an orange
¼ teaspoon Schwartz Ground White Pepper
¼ teaspoon Salt
\N \N A few strips of blanched orange peel - to
\N \N ; garnish

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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