TINSEB088WRRZ-K51 UK R555
43
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.
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.
BOLOGNESE SAUCE
Serves 4
45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
300ml (
1
/
2 pint) red wine
300ml (
1
/2 pint) hot beef stock
salt and pepper to taste
30ml (2 tbsp) cornflour blended with 30ml water
1 Place oil, onion, celery, garlic and bacon into a
bowl and mix well. Cover and cook on 100P
for 7 minutes, stir halfway through cooking.
2Add the bay leaf, tomatoes, tomato purée and
minced beef to the vegetable mixture. Cook
on 100P for 8 minutes, stir 2 - 3 times during
cooking to break up the mince as it cooks.
3Add the wine, stock and blended cornflour,
mix thoroughly. Cook on 100P for 5 minutes
then on 70P for a further 20 minutes, stir 2 -
3 times during cooking until the sauce has
thickened. Season to taste and serve hot with
spaghetti.
Bolognese Sauce- Variations:
Shepherds pie: Make as the bolognese sauce, omitting the wine. Place in a deep dish, top with 675g mashed
potatoes. Heat on 100P for 5 minutes.
Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g drained, canned red kidney beans and 5 -
15ml (1 - 3 tsp) chilli powder, to taste.
RECIPES
UK R-555 O/M,P35- 05.2.21 3:41 PM Page 43 (1,1)
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