Red Velvet Casserole of Beef

Name: Red Velvet Casserole of Beef
Yield: Serves 6-8
Ingredients: rind and juice of 1 large orange; 1 lb (400 g) cooked beetroot; 1 level tablespoon (15 ml spoon) sugar; 2-3 cloves garlic; ½ pt (250 ml) water; 1¾-2 lb (700-800 g) best stewing steak; 1 oz (25 g) butter; 2 tablespoons (2 x 15 ml spoon) olive or sunflower oil; 2 tablespoons (2 x 15 ml spoon) olive or sunflower oil; 2 rounded teaspoons (4 x 5 ml spoon) ground ginger; 1 rounded tablespoon (2 x 15 ml spoon) plain flour; salt, black pepper; salt, black pepper; 1 carton fresh soured cream

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

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.

Ingredients

rind and juice of 1 large orange
1 lb (400 g) cooked beetroo

Main course
December
Christmas

Method

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 fa