Ingredients
20 g butter or margarine
1 leek, washed & sliced
125 g braising steak, cut into cubes
1 tbsp flour
110 g button mushrooms, sliced
275 g sweet potato, peeled & chopped
250 ml chicken stock
juice of 1 orange
1 leek, washed & sliced
125 g braising steak, cut into cubes
1 tbsp flour
110 g button mushrooms, sliced
275 g sweet potato, peeled & chopped
250 ml chicken stock
juice of 1 orange
Method
- Melt the butter or margarine in a flameproof casserole dish and sauté the leek for about 4 minutes until softened.
- Roll the meat in the flour; add to the leek and sauté until browned.
- Add the mushrooms and sauté for 1 minute.
- Add the sweet potato, stock and orange juice.
- Bring to the boil and transfer to an oven preheated to 180C/250F/Gas 4 for 1 ½ hours or until the meat is tender.
- Blend to a puree or your desired consistency using as much of the cooking liquid as necessary
