750 g (1 1/2 lb) topside or blade steak
2 tablespoons dripping or oil
8 small onions
1 tablespoon plain flour
1/2 cup red wine
1 cup beef stock or water and beef stock cube
bouquet garni
1 garlic clove, crushed
salt and pepper
1 cup sliced celery
1 tablespoon butter or margarine
1/4 cup walnut halves
extra 1/2 teaspoon salt
rind of 1 orange, finely shredded and blanched for garnish
2 tablespoons dripping or oil
8 small onions
1 tablespoon plain flour
1/2 cup red wine
1 cup beef stock or water and beef stock cube
bouquet garni
1 garlic clove, crushed
salt and pepper
1 cup sliced celery
1 tablespoon butter or margarine
1/4 cup walnut halves
extra 1/2 teaspoon salt
rind of 1 orange, finely shredded and blanched for garnish
method
1. Cut steak into cubes.
2. Heat dripping in a flameproof casserole or frying pan, and fry meat until golden brown.
3. Remove meat to a plate or ovenproof casserole, add whole onions and saute until golden brown.
4. Pour all but 1 tablespoon of fat from pan, add flour, blend together and cook for a few minutes.
5. Stirring continuously add wine and stock, bring to the boil.
6. Add bouquet garni, garlic and salt and pepper to taste.
7. Return meat to flameproof casserole or pour sauce over meat in ovenproof casserole.
8. Cover and cook in a moderate oven 180-190°C (350-375°F) for 1 1/2 to 2 hours or until meat is tender.
9. Meanwhile heat butter in a frying pan and saute celery and walnuts with extra salt until lightly brown but still crisp.
10. Add to casserole, adjust seasoning if necessary and garnish with orange rind.
11. Serve with boiled rice or buttered new potatoes.
2. Heat dripping in a flameproof casserole or frying pan, and fry meat until golden brown.
3. Remove meat to a plate or ovenproof casserole, add whole onions and saute until golden brown.
4. Pour all but 1 tablespoon of fat from pan, add flour, blend together and cook for a few minutes.
5. Stirring continuously add wine and stock, bring to the boil.
6. Add bouquet garni, garlic and salt and pepper to taste.
7. Return meat to flameproof casserole or pour sauce over meat in ovenproof casserole.
8. Cover and cook in a moderate oven 180-190°C (350-375°F) for 1 1/2 to 2 hours or until meat is tender.
9. Meanwhile heat butter in a frying pan and saute celery and walnuts with extra salt until lightly brown but still crisp.
10. Add to casserole, adjust seasoning if necessary and garnish with orange rind.
11. Serve with boiled rice or buttered new potatoes.
serving amount
serves: 4
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