28
RECIPES
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BEEF STROGANOFF
Serves 4
Preparation time - 10 - 12 minutes
800g (1
3
/
4
lb) rump steak, cut into strips
50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped
30ml (2 tbsp) tomato purée
450ml (
3
/
4
pint) hot beef stock
150ml (
1
/
4
pint) white wine
30ml (2 tbsp) cornflour blended with water
100g (4oz) mushrooms, thinly sliced
150ml (
1
/
4
pint) soured cream
1 Toss the steak in the flour, salt and pepper, until
evenly coated.
2 Place the steak, remaining flour, onion, tomato
purée, stock and wine in a casserole dish. Cover
and cook on 50P for 30 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.
MOUSSAKA
Serves 6
Preparation time - 45 minutes
450g (1lb) aubergines, thinly sliced
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1 tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
150ml (
1
/
4
pint) hot stock
400g (14oz) canned chopped tomatoes
30ml (2 tbsp) tomato purée
salt and pepper to taste
300ml (
1
/
2
pint) cheese sauce (See Page 32)
200g (7oz) cheese, grated
1 Sprinkle aubergines with salt and leave to drain
on kitchen paper for 30 minutes. Heat 15ml
(1 tbsp) olive oil, onions, parsley and garlic on
100P for 30 seconds. Stir in meat, mix well and
cook on 100P for 4 - 5 minutes, stirring twice.
2 Add stock, tomatoes, purée and seasoning. Stir
well and cook on 100P for 8 minutes.
3 Rinse salt from aubergines and pat dry with
kitchen paper. Place in a bowl with remaining
oil. Cover and cook on 100P for 4 minutes.
4 Use
2
/
3
of the aubergines to cover bottom and
sides of a 1.5 litre casserole dish. Add meat and
top with remaining aubergines.
5 Pour the sauce over the aubergines and sprinkle
with the cheese.
6 Use sequence cooking to cook on 50P for 15
minutes and DUAL GRILL 50P for 10 minutes.
CASSEROLE
Serves 4
Preparation time - 15 minutes
60ml (4tbsp) plain flour
7.5ml (1
1
/
2
tsp) salt
7.5ml (1
1
/
2
tsp) pepper
15ml (1 tbsp) dried mixed herbs
500g (1lb 2oz) braising steak, diced
3 streaky bacon rashers, chopped
25g (1oz) butter
100g (4oz) carrot, sliced
300g (11oz) baby onions (whole)
200ml (7fl.oz) hot beef stock
200ml (7fl.oz) red wine
50g (2oz) button mushrooms, sliced
1 Mix together the flour, salt, pepper and herbs.
Toss the beef and bacon in the seasoned flour
until well coated.
2 Heat the butter in a casserole dish on 100P for
30 seconds. Stir in the braising steak, bacon,
carrot and onions.
3 Add the beef stock, wine and mushrooms. Stir
well and cover. Cook on 30P for 50 minutes.
Leave to stand for 5 minutes before serving, so
that the meal relaxes to improve the texture.
R-64STM O/M & C/B 5/4/01 8:54 am Page 28
