| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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