I used a cup of pine/orange juice because it was all I had. I also added 2 cloves of minced garlic, peeled slices from 2 cooking apples and one onion in rings.
At the end of the cooking I blended all the solids apart from the meat but not much juice (so not to be too salty) with a spoon of mustard and spoon of cream. This made a nice sauce for the meat and for other veges I had prepared separately. I didn’t brown meat in the oven.
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Mel
February 15, 2018
I used a cup of pine/orange juice because it was all I had. I also added 2 cloves of minced garlic, peeled slices from 2 cooking apples and one onion in rings.
At the end of the cooking I blended all the solids apart from the meat but not much juice (so not to be too salty) with a spoon of mustard and spoon of cream. This made a nice sauce for the meat and for other veges I had prepared separately. I didn’t brown meat in the oven.
Kids loved it!