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BEEF STROGANOFF
750g round steak cut into strips
300ml sour cream
Flour, salt and pepper
1can tomato soup
30ml shortening
15ml Worcestershire sauce
150ml chopped onions
6 to 8 drops Tabasco sauce
1 clove garlic, minced
2.5ml salt
1 x 200g can mushrooms
1ml pepper
METHOD: Preheat the frying pan to 180°C. Dredge meat in seasoned flour. Melt
shortening and brown meat well. Add onions, garlic and mushrooms and sauté
lightly. Reduce heat to 100°C. Combine cream, tomato soup, Worcestershire sauce,
tobasco sauce, salt and pepper and pour over meat. Cover and braise 1 ½ hours or
until tender. Serve over hot spaghetti or rice. Sprinkle with parmesan cheese.
CHICKEN POT PIE
1kg Chicken breast, cubed
150g Onion, diced
1ea Green, red and yellow pepper, finely diced
50g Celery
50g Spring Onions
Salt and pepper to taste
2tbsp Brown Onion powder
1tbsp Paprika
500ml water
1tsp Chicken stock
1 x roll Puff Pastry
100ml egg white
METHOD: In a deep pan, fry the onion and garlic. Add the chicken cubes and fry till
golden brown. Add peppers, celery and spring onion, cook for 1min. Add brown
onion, paprika, salt and pepper to taste. Add the chicken stock and water, stir and
allow thickening. Add chicken to oven proof dish. Roll out the puff pastry and cut to
size of dish. Brush with egg wash and place into the oven at 180°C for 20 min or
until pastry is golden brown.
