Orange Steak And Kidney Casserole
|Onion||1 , peeled and sliced|
|Mushrooms||2 Ounce, washed|
|Braising steak||1 Pound, trimmed and cut into 1 inch cubes|
|Kidney||8 Ounce, cleaned cored and sliced|
|Orange rind||1 Tablespoon, finely grated|
|Ground black pepper||To Taste|
|Parsley||1 Tablespoon, finely chopped|
Heat the oil in a frying pan, saute the onion and mushrooms in the oil for 3-4 minutes.
Drain well and place in a casserole.
Brown the steak and kidney over a fairly high heat to obtain good colour.
Then place on top of vegetables.
Add the grated orange rind, stock and seasoning to the frying pan and bring to the boil.
Pour over the meat and vegetables.
Cover the casserole and cook for 1 1/2 hours.
Blend the cornflour with a little water and thicken gravy, taste and adjust seasoning.
Sprinkle with the parsley.
Serve with squares of cooked puff or roughpuff pastry.