Florida, Fruit, Gift, Baskets, Recipes and Gourmet items

Florida, Gifts, Fruit, Recipes and Gourmet Items

Orange-Sauced Beef

Serve this robust dish with rye bread and cooked red cabbage accented with Florida Orange Peel Strips for a winning meal.

12 ounces boneless beef top round steak

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

Nonstick spray coating

1 medium onion, sliced

3/4 cup frozen Florida Orange Juice Concentrate, thawed

1/2 cup water

2 tablespoons vinegar

4 gingersnaps, crushed

Hot cooked noodles (optional)

Florida Orange Slice Twists (optional)

Sprigs of fresh sage (optional)

Trim fat from beef. Partially freeze beef. Thinly slice beef across the grain into bite-size strips. In a bowl or plastic bag combine flour, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add meat; toss to coat well.

Spray an unheated large skillet with nonstick coating. Preheat over medium heat. Brown beef in skillet over medium heat. Remove skillet from heat.

Carefully add onion, thawed concentrate, water, and vinegar to skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until beef is tender. Add gingersnaps. Cook and stir for 4 to 5 minutes or until slightly thickened. If desired, serve over noodles and garnish with orange slices and sage.

Makes 4 servings.

Give It A Twist: Garnishes of Florida Orange Slice Twists are as easy as they are attractive. To make twists, thinly slice an unpeeled Florida Orange. Make one cut from the edge to the center of the slice. Twist the ends in opposite directions. If desired, twist two thin slices together.

NUTRITION FACTS PER SERVING: 256 cal., 22 g pro., 30 g carbo., 5 g total fat (2 g sat. fat), 54 mg cholesterol, 1 g dietary fiber, 216 mg sodium. Daily value: 92% vit. C, 23% folate, 17% thiamine, 13% riboflavin, 22% niacin, 17% iron, 19% potassium.