Cabbage Ragout

500 g beef skirt or stewing steak, cut into 2.5 cm cubes
60 g flour
Salt and freshly ground black pepper
30 g beef dripping
1 medium sized onion, sliced
30 cl dry cider
15 cl water
125 g mushrooms, thickly sliced
4 sticks celery, chopped
1 sweet green pepper, seeded and sliced
1 firm, round cabbage, washed and cut into thick slices

Mix the flour with salt and pepper, place it in a greaseproof paper or polythene bag and shake the pieces of meat in it to coat. Melt the dripping in a large saucepan, add the meat and fry with the onion until the meat is sealed on the outside and the onion barely colored. Add the cider and water, cover the pan and simmer for 1 hour. Add the mushrooms, celery and green pepper, stir well and continue cooking for a further 20 minutes. Lay the cabbage slices on top, cover again and cook until the cabbage is tender, about 20 minutes.