Ingredients
700g (1½lb) braising steak, cubed
50g (2oz) seasoned flour
1 large onion
1 red pepper, deseeded and
chopped
400g (14oz) canned, chopped
tomatoes
175g (6oz) mushrooms
600ml (1pt) hot beef stock
45ml (3tbsp) tomato puree
30ml (2tbsp) paprika
5ml (1tbsp) sugar
60ml (4tbsp) soured cream
Dish: 3 litre (6pt) large casserole with lid
Toss meat in the flour. Combine all ingredients except the
soured cream in casserole dish.
Cover, place on base of oven and cook on
CONVECTION 160°C + WARM MICROWAVEfor
1hr 30 mins, or until the meat is tender, stirring
occationaly. Remove from oven and immediately stir
in the soured cream.
Meat & Poultry
Hungarian Goulash Serves 4
Dish: 3 litre (6pt) casserole with lid
Coat the pieces of lamb in seasoned thyme flour and
place in casserole dish. Layer the onions and carrots
then the potatoes on top. Pour in the stock. Cover, place
on base of oven and cook on CONVECTION 160°C +
WARM MICROWAVE for 1 hour 30 mins.
Ingredients
450g (1lb) lamb fillet, cut into slices
50g (2oz) plain flour
salt and pepper
2.5ml (½tsp) thyme
1 medium onion, thinly sliced
250g (9oz) carrots, sliced
450g (1lb) potatoes, thinly sliced
500ml (1 pint) stock
Lamb Hotpot Serves 4
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