ingredients
serves: 5-6
750 g (1 1/2 lb) blade or skirt steak
1 tablespoon plain flour
salt
freshly ground pepper
1 teaspoon dry mustard
1 teaspoon brown sugar
2 tablespoons tomato sauce
1 teaspoon Worcestershire sauce
1 cup stock or water and beef stock cube
1 onion, finely chopped
1 tablespoon finely chopped parsley
for the orange dumplings
1 cup self-raising flour
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon grated orange rind
combined orange juice and water to mix (about 1/2 cup
method
1. Cut meat into 4 cm (1 1/2 inch) pieces.
2. Combine flour, salt, pepper, mustard and sugar and coat meat.
3. Place in an ovenproof casserole.
4. Combine remaining ingredients and pour over meat.
5. Cover casserole and cook in a moderate oven 180-190°C (350-375°F) for 1 1/2 hours.
6. Place dumplings on top of meat in casserole, cover and cook for a further 20 minutes.
for the orange dumplings
1. Sift flour and salt into a mixing bowl, rub in butter.
2. Add orange rind and mix to a soft dough with combined orange juice and water.
3. Using a wet tablespoon drop portions on top of bubbling casserole.
4. Keep away from sides of casserole dish to allow heat to circulate evenly.
