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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