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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.