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Spiced Beef and Orange Casserole

1 1/2 lb Beef stewing steak - cubed; (675g)
6 oz Button mushrooms; (175g)
2 tb Cooking oil
1 1/2 oz Plain flour; (40g)
1/2 pt Unsweetened orange juice; (300ml)
1/2 pt Beef stock; (300ml)
2 ts White wine vinegar
2 ts Soft brown sugar
1/2 ts Schwartz Ground Cinnamon
1 Schwartz Bouquet Garni
Grated rind of half an orange
1/4 ts Schwartz Ground White Pepper
1/4 ts Salt
A few strips of blanched orange peel - to 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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