Eef stroganoff, Teak and kidney pudding, Ummer pork casserole – Sharp R82STMA User Manual

Page 47

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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

S

ERVES

4

P

REPARATION

TIME

- 10

MINUTES

450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
1 medium onion, chopped
2.5ml (

1

/

2

tsp) 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

/

2

tsp) 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

S

ERVES

4

P

REPARATION

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.

S

ERVES

6

P

REPARATION

TIME

- 10

MINUTES

UMMER PORK CASSEROLE

S

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