User Manual

38
RECIPES
BEEF STROGANOFF
Serves 4
800g rump steak, cut into strips
50g plain flour
salt and pepper to taste
125g onion, finely chopped
30ml (2 tbsp) tomato purée
450ml (
3
/ 4 pint) hot beef stock
150ml (
1
/ 4 pint) white wine
15ml (1tbsp) cornflour mixed with a little water
100g mushrooms, thinly sliced
150ml (
1
/ 4 pint) soured cream
1Toss the steak in the flour, salt and pepper, until
evenly coated.
2Place the steak, remaining flour, onion, tomato
purée, beef stock and white wine in a casserole
dish. Cover and cook on 50P for 40 minutes. Stir 2
- 3 times during cooking
3 Stir in cornflour, mushrooms and cream. Leave
uncovered and cook on 50P for 8 minutes.
Ideal served on a bed of tagliatelle or rice.
CANNELLONI
Serves 4
150g onion, chopped
1 clove garlic, crushed
450g minced beef
100g mushrooms, chopped
15ml (1tbsp) tomato purée
400g canned, chopped tomatoes
150ml (
1
/4 pint) hot beef stock
salt and pepper to taste
12 pieces of cannelloni
300ml (
1
/2 pint) cheese sauce (See Page 47)
extra grated cheese to sprinkle
1 Place onion, garlic and mince in a dish. Cook
on 100P for 5 minutes. Stir twice during
cooking.
2Add mushrooms, tomato purée, tomatoes,
beef stock and seasoning. Cook on 100P for
20 minutes, stir every 5 minutes until thick.
3 Fill cannelloni with meat mixture and place in
a deep 20.4cm (8”) square dish. Place any
remaining mixture around the cannelloni.
4Pour the cheese sauce over the cannelloni
and sprinkle with cheese. Cook on 70P for 20
minutes.
STEAK & KIDNEY PUDDING
Serves 4
450g stewing steak, cubed
100g kidney, cubed
125g onion, chopped
2.5ml (
1
/ 2 tsp) dried mixed herbs
450ml (
3
/ 4 pint) hot beef stock
15ml (1tbsp) cornflour, mixed with a little water
225g self raising flour
2.5ml (
1
/ 2 tsp) salt
5ml (1tsp) baking powder
100g suet
approximately 150ml (
1
/ 4 pint) cold water
15ml (1tbsp) milk
1 Place steak, kidney, onion, herbs and hot beef
stock in a large casserole dish. Cover and cook
on 50P for 40 minutes. Stir halfway through
cooking and add the cornflour to thicken.
2To make the pastry, place the flour, salt, baking
powder and suet in a bowl and mix well.
3Add enough cold water to form a soft dough.
Knead lightly. Roll out
2
/ 3 of the pastry and line a 1
litre (1
3
/ 4 pint) greased pudding basin with this
pastry. Roll out the remaining pastry and cut a circle
large enough to cover the surface.
4 Fill the basin with the meat mixture, top with
pastry circle and brush with milk. Make a slit in
centre to allow steam to escape.
5Cover with clingfilm and cook on 100P for 12 minutes.
UK R556D O/M,P32- 05.7.11 3:24 PM Page 40 (1,1)