recipes - beef and lamb dishes
recipes - beef and lamb dishes
28
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Quick Beef Stroganoff with Fuselli Pasta
• 1 of olive oil
•
1 lb of lean thin steak, cut into strips
•
1 onion, halved then sliced
•
1 clove of garlic, crushed
•
100g button mushrooms
•
1 red pepper, sliced
•
100ml red wine
•
2 teaspoons of Worcestershire Sauce
•
150ml beef stock
•
2 teaspoon of Dijon mustard
•
2 teaspoon of freshly chopped parsley
•
1 teaspoon of tomato puree
•
30g plain fl our
•
110ml soured cream
•
300g Fuselli pasta
1. Fit the paddle into your Halo Health Fryer
2. Add the pasta to a pan of boiling water along with the olive oil and stir well.
Leave to cook for approximately 8-10 minutes or until it is tender. Drain well.
3. Whilst the pasta is cooking add the oil, steak, onions, garlic and pepper to the
fryer bowl and cook for 6 minutes until the onions are softened and the steak
begins to brown.
4. Sprinkle the fl our over the beef and gradually add the stock and wine.
5. Add the remaining ingredients except the pasta, stir well and cook for a further
8-10 minutes. Serve with the pasta.
Beef and Caramelized Red Onion Burgers (Makes 4)
•
400g of good quality minced beef
•
1 small red onion, fi nely chopped
•
1 teaspoon of brown sugar
•
1 teapoon of dried mixed herbs
•
1 egg, beaten
•
Handful of coriander leaves, chopped
To serve Bread rolls, cheese slices, sliced tomatoes, lettuce and ketchup
1. Remove the paddle from your Halo Health Fryer and insert the rack at its low
height so the food is furthest away from the halogen heater.
2. In a frying pan gently sauté the chopped red onion on a low/medium heat with the
olive oil and brown sugar for 5 minutes. Remove from the heat and set aside.
3. Work the mince together in a bowl with the caramelized onions and the beaten
egg. You want to combine the mixture so that all the ingredients are mixed but
don’t make it too mushy and soft.
4. Stir in the chopped coriander and the dried herbs. Season to taste.
5. Take a handful of the mixture and form it into a burger shape. The mixture should
make about 4 burgers. The thicker they are, the longer they will take to cook
through.
6. Lay each burger on a board that has been covered in cling fi lm and then cover
them.
7. Put them in the fridge to chill for approximately 1 hour. This will help them to
maintain their shape while cooking.
8. When you are ready to cook the burgers, place them on the grill rack.
9. Cook for 8 minutes on one side then turn them over with a spatula, being careful
as your fryer will be hot. Cook them for a further 8-9 minutes until they are
thoroughly cooked through
10. Serve the burgers on the bread rolls with cheese, tomato, lettuce and ketchup.
CKSTHF-049_13EHM1_outline.indd 28-29
CKSTHF-049_13EHM1_outline.indd 28-29
2/26/13 6:10 PM
2/26/13 6:10 PM
