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  • 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. Melt the butter or margarine in a flameproof casserole dish and sauté the leek for about 4 minutes until softened.
  2. Roll the meat in the flour; add to the leek and sauté until browned.
  3. Add the mushrooms and sauté for 1 minute.
  4. Add the sweet potato, stock and orange juice.
  5. 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.
  6. Blend to a puree or your desired consistency using as much of the cooking liquid as necessary
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