Tuesday, March 18, 2014

Beef with Orange Sauce

  • 2 1/2 pounds beef eye round, trimmed of fat 
  • 1/2 gallon (64 oz) orange juice 
  • 2 slices bacon, chopped 
  • 1 tablespoon oil 
  • 2 tablespoons cornstarch 
  • 1/2 teaspoon salt 
  • 1 tablespoon sugar 

For the meat filling: 
  • 6 pitted prunes 
  • 6 slices bacon, chopped

  1. Make a deep hole in the middle of the meat and fill with chopped prunes and bacon. 
  2. In a skillet, saute the meat over medium heat for sealing and prevent the filling fall out. 
  3. Tip the meat into a large pot and pour the orange juice, sugar and salt. Cook over medium heat for 1 hour and 55 minutes. Then, remove from heat and cut into slices.
  4. In a small skillet, saute the remaining 2 slices of bacon and set aside. 
  5. Remove some orange juice and mix well with the cornstarch, pour into the saucepan and continue cooking over medium heat for 5 minutes or until sauce thickens. Serve hot with sauce and fried bacon on top.
Time Preparation: 20 minutes
Cooking Time: 2 hours
Number of services: 6

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