Beef Mexicana


1/2 lb (225g) stewing steak, cubed
1 dsp flour
salt and pepper
1 dsp cooking oil
2 oz (50g) mushrooms, sliced
5 oz (150g) tin of tomatoes
1 tblsp black cherry jam
1 tblsp honey
1 tblsp mustard
1/2 beef stock cube
8 fl oz (240ml) water


1. Coat the meat in seasoned flour.
2. Heat oil in saucepan, brown meat and transfer into casserole dish.
3. Add mushrooms, tomatoes, jam, honey and mustard.
4. Dissolve stock cube in water and add sufficient to casserole to cover meat and vegetables.
5. Cook in a pre-heated oven 160°C/325°F/Gas 3 for 2 hours.

Marina MacKenzie, Cole Abbey, London