A precooked casserole is useful to have ready over Christmas to heat up when everyone is tired of cold turkey. This flavourful beef, wrapped thickly in a smooth red sauce, looks particularly festive.
Grate the orange rind. Roughly chop the beetroot and put into a liquidiser with the orange juice, orange rind, sugar, garlic and water. Whizz to a smooth purée. You may need to do this quantity in two goes. Cut up the stewing steak into largish slices.
Melt the butter and oil together in an iron-based casserole on top of the stove or in a large saucepan. Stir the meat into the melted fat and sprinkle on the ground ginger. Remove from heat and stir in
Just before serving, spoon the soured cream over the top. Serve with baked potatoes or rice and a green vegetable or salad.
© 1978 Josceline Dimbleby. All rights reserved.