TINSEB088WRRZ-K51 UK R555
A39887,UK R555 O/M
43
STEAK & KIDNEY PUDDING
Serves 4
450g stewing steak, cubed
100g kidney, cubed
125g onion, chopped
2.5ml (
1
/
2
tsp) dried mixed herbs
450ml (
3
/
4
pint) hot beef stock
15ml (1tbsp) cornflour, mixed with a little water
225g self raising flour
2.5ml (
1
/
2
tsp) salt
5ml (1tsp) baking powder
100g suet
approximately 150ml (
1
/
4
pint) cold water
15ml (1tbsp) milk
1 Place steak, kidney, onion, herbs and hot beef
stock in a large casserole dish. Cover and cook
on 50P for 40 minutes. Stir halfway through
cooking and add the cornflour to thicken.
2 To make the pastry, place the flour, salt, baking
powder and suet in a bowl and mix well.
3 Add enough cold water to form a soft dough.
Knead lightly. Roll out
2
/
3
of the pastry and line a 1
litre (1
3
/
4
pint) greased pudding basin with this
pastry. Roll out the remaining pastry and cut a circle
large enough to cover the surface.
4 Fill the basin with the meat mixture, top with
pastry circle and brush with milk. Make a slit in
centre to allow steam to escape.
5 Cover with clingfilm and cook on 100P for 12
minutes.
BEEF STROGANOFF
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
15ml (1tbsp) cornflour mixed with a little water
100g 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, beef stock and white wine in a casserole
dish. Cover and cook on 50P for 40 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.
BOLOGNESE SAUCE
Serves 4
45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
300ml (
1
/
2
pint) red wine
300ml (
1
/
2
pint) hot beef stock
salt and pepper to taste
30ml (2 tbsp) cornflour blended with 30ml water
1 Place oil, onion, celery, garlic and bacon into a
bowl and mix well. Cover and cook on 100P
for 7 minutes, stir halfway through cooking.
2 Add the bay leaf, tomatoes, tomato purée and
minced beef to the vegetable mixture. Cook
on 100P for 8 minutes, stir 2 - 3 times during
cooking to break up the mince as it cooks.
3 Add the wine, stock and blended cornflour,
mix thoroughly. Cook on 100P for 5 minutes
then on 70P for a further 20 minutes, stir 2 -
3 times during cooking until the sauce has
thickened. Season to taste and serve hot with
spaghetti.
Bolognese Sauce- Variations:
Shepherds pie: Make as the bolognese sauce, omitting the wine. Place in a deep dish, top with 675g mashed
potatoes. Heat on 100P for 5 minutes.
Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g drained, canned red kidney beans and 5 -
15ml (1 - 3 tsp) chilli powder, to taste.
RECIPES
UK R-555 O/M,P35- 05.2.21 3:41 PM Page 43 (1,1)
