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Cooking Guide
Main Fare Meats
Beef Roll with Spinach and Shallot
Suffing
Serves: 4 to 6
Ingredients:
2 thick skirt steaks 2
(approx. 500 g each0,
pounded
Stuffing:
1 tablespoon butter 15 ml
1 clove garlic, crushed 1
1
/
2
bunch spinach,
1
/
2
washed and roughly
chopped
4 shallots (spring onions), 4
finely sliced
1
/
4
cups fresh breadcrumbs 60 ml
salt and pepper
1 egg, lightly beaten 1
1 tablespoon slivered almonds 15 ml
Sauce:
1 can (410 g) tomato puree 1 can (410 g)
1 clove garlic, crushed 1
1
/
2
cup dried oregano 2 ml
1
/
2
teaspoon dried thyme 2 ml
1
/
2
teaspoon dried basil 2 ml
pinch of pepper
Method:
Using a sharp knife, score the smooth side of the
steaks to form a diamond pattern. Place steaks
scored side down. Set aside. Place butter and garlic
into a 2-litre casserole dish. Cook on HIGH for 30 to
40 seconds. Add spinach and shallots (spring
onions) and cook on HIGH for 3 to 4 minutes. Allow
to cool slightly. Add breadcrumbs, salt and pepper,
egg and almonds to mixture. Mix until well
combined. Place stuffing onto steaks and roll up
lengthwise to form two long rolls. Secure rolls with
string. Place beef rolls on a rack in a 3-litre
casserole dish. Cook on MEDIUM-HIGH for 30 to 35
minutes, turning halfway through cooking. Allow to
stand before carving into slices.
Sauce:
Place all ingredients into a 1-litre pyrex jug and mix
well. Cook on HIGH for 8 to 10 minutes, or until the
sauce is a thick pouring consistency. Pour over beef
and serve.
Beef Bourguignonne
Serves: 4
Ingredients:
750 g topside beef 750 g
1
/
2
cup red wine 125 ml
1 clove garlic, crushed 1
1 bay leaf 1
125 g streaky bacon, rind 125 g
removed and bacon
chopped
12 button onions, peeled 12
1 tablespoon flour 15 ml
3
/
4
cup beef stock 190 ml
salt and freshly ground
black pepper
2 to 3 brandy (optional) 30 to 45 ml
tablespoons
125 g button mushrooms, 125 g
cleaned and trimmed
Method:
Trim the meat and cut into 2.5 cm cubes. Place in a
large casserole dish with the wine, garlic and bay
leaf. Cover and leave several hours or overnight in a
refrigerator. Place bacon in a shallow dish, cover
with paper towel and cook on HIGH for 2 to
3 minutes. Mix in the flour then gradually add the
stock. Combine all remaining ingredients except
brandy and mushrooms.
To Cook by Combination:
Prepare as above, cook on Combination 1 for
50 minutes. Add the brandy and mushrooms and
return casserole to oven uncovered for a further
10 minutes.
To Cook by One Touch Cooking:
Prepare as above and cover. Press ,
then .
Start
Casserole
Beef Roll with Spinach and Shallot Stuffing
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