45
M
EAT
1kg (2lb) rump steak, cut into strips
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml (
3
/4 pint) hot beef stock
150ml (
1
/4 pint) red wine
100g (4oz) mushrooms, thinly sliced
150ml (
1
/4 pint) soured cream
1 Place the steak, flour, salt and pepper in a 2.5
litre (approx. 4 pint) casserole dish, mix well.
2 Stir in the onion, purée, stock and wine.
Cover and cook on MEDIUM for 50-55 minutes,
stir 2-3 times during cooking.
3 Stir in mushrooms, cook on MEDIUM for 6-7
minutes.
4 Stir in the cream before serving.
Serve on a bed of tagliatelle or rice.
B
EEF STROGANOFF
SERVES 4PREPARATION TIME - 10 MINUTES
450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
1 medium onion, chopped
2.5ml (
1
/2tsp) dried mixed herbs (see Tip, page 49)
450ml (
3
/4 pint) beef stock
15ml (1tbsp) cornflour mixed with a little water
pastry:
225g (8oz) self-raising flour
2.5ml (
1
/2tsp) salt
5ml (1tsp) baking powder
100g (4oz) suet
150ml (
1
/4 pint) cold water
15ml (1tbsp) milk
1 Place steak, kidney, onion, mixed herbs and
stock in a casserole dish. Cover and cook on
MEDIUM for 65-70 minutes. Stir after half the
cooking time and add the cornflour to thicken.
2 To make the pastry, place the flour, salt, baking
powder and suet in a bowl, mix well.
3
Add enough cold water to form a soft dough. Roll
out
2
/
3
of the pastry and use it to line the base and
sides of a greased 1.2 litre (2 pint) pudding basin.
4 Fill pastry lined basin with meat. Roll out remaining
pastry, cut out a circle to cover pudding. Brush
with milk. Make a slit in the centre. Cover with
cling film, cook on HIGH for 13-14 minutes.
S
TEAK AND KIDNEY PUDDING
SERVES 4PREPARATION TIME - 20 MINUTES
450g potatoes, peeled and sliced
4tbsp hot water
450g pork fillet, cut into bite-sized pieces
1 can peeled tomatoes
4-6 small courgettes, sliced
1tsp basil
salt and pepper to taste
100g grated cheese
1 Cook the potatoes with the water with a cover for
6 minutes on HIGH. Drain and remove the
potatoes with a slotted spoon.
2
Add the pork, tomatoes, courgettes, basil and
seasoning to taste. Cook for 15 minutes on HIGH,
stirring half way.
3 Overlap the potatoes on top of the meat mixture
around the edge of the dish.
4 Cover the potatoes with cheese, place on the low
rack and cook on DUAL CONVECTION, 220°C,
MEDIUM for 15 minutes.
SERVES 6PREPARATION TIME - 10 MINUTES
UMMER PORK CASSEROLE
S
To Next Page
Loading...
