47
RECIPES
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
100g mushroom, thinly sliced
15ml (1 tbsp) cornflour mixed with a little water
150ml (
1
/4 pint) soured cream
1Place 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 50P for 40 minutes, stir 2 - 3
times during cooking.
3 Stir in the mushroom and cornflour then cook on
50P for 6 minutes.
4 Stir in the cream before serving.
Serve on a bed of tagliatelle or rice.
BEEF STROGANOFF
Serves 4 - 6
450g lean minced lamb
125g onion, chopped
150g carrot, sliced
30ml (2tbsp) tomato puree
450ml (
3
/4 pint) hot lamb stock
15ml (1 tbsp) worcestershire sauce
30ml (2 tbsp) cornflour, blended with water
salt and pepper
900g potato, cooked and mashed
1 Place the lamb, onion, carrot, tomato puree and
stock in a large bowl, stir well.
2 Cook on 50P for 20 minutes, stir twice during
cooking.
3 Stir in the blended cornflour and seasoning.
Cook on 100P for 5 minutes.
4Pour into a deep 25cm (10”) dish. Spread the potato
over the lamb mixture; score across the potato with
a fork, giving a spiky effect.
5Place on the low rack and cook on DUAL GRILL, 50P
for 12 minutes.
SHEPHERDS PIE
Serves 4
225g lean minced beef, pork or lamb
2 cloves garlic, crushed (see tip, page 48)
75g onion, chopped
2 fresh, green chillis, chopped
225g canned, chopped tomatoes
100g canned, red kidney beans
8 taco shells, pre-cooked
175g cheddar cheese, grated
1 Place the mince, garlic and onion in a bowl, mix well.
Cook on 100P for 7 minutes, stir twice.
2 Stir in chillis, tomatoes and beans. Cook on 100P for
18 minutes. Place taco shells on kitchen paper on
turntable. Heat on 100P for 2 minutes. Fill with chilli
bean mixture, sprinkle with cheese.
3 Pack tacos together, open end up in a large casserole
or flan dish. Place on turntable, cook on DUAL
GRILL, 30P for 7 minutes.
Serve with Guacamole, soured cream and crisp salad.
MEXICAN TACOS
