Beef With Orange
|Plain flour||1 1⁄2 Tablespoon|
|Onion||1 Small, chopped|
|Green pepper||1⁄2 , cored, seeded and chopped|
|Orange||1 Small, rind grated, juiced|
|Butter||1⁄2 Ounce (15 Gram)|
|Orange squash||2 Tablespoon|
|Beef stock||1⁄3 Pint (200 Milliliter)|
|Chuck steak||12 Ounce, cubed (350 Gram)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Season the flour with salt and pepper and use to coat the meat.
Melt the butter in a pan, add the onion and pepper and fry until soft.
Add the meat and fry, turning, until evenly browned.
Transfer to a 900 ml (1 1/2 pint) casserole dish.
Stir in the orange rind and juice, stock and orange squash, with salt and pepper to taste.
Cover and cook in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for 1 to 1 1/4 hours.