Sharp R-874M Operation Manual With Cookbook page 51

R-874M/R-84STM Op Man/Ck Bk
Website: http://www.sharp.co.uk/support
STEAK & KIDNEY PUDDING
Serves 4
450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
125g (5oz) onion, chopped
1
2.5ml ( / tsp) dried mixed herbs (see Tip, page 53)
2
3
450ml ( / pint) beef stock
4
15ml (1 tbsp) cornflour mixed with a little water
PASTRY:
225g (8oz) self-raising flour
1
2.5ml ( / tsp) salt
2
5ml (1 tsp) baking powder
100g (4oz) suet
1
150ml ( / pint) cold water
4
15ml (1tbsp) milk
CASSEROLE
Serves 6
60ml (4 tbsp) plain flour
salt and pepper
15ml (1 tbsp) dried mixed herbs (see Tip, page 53)
500g (1lb 2oz) braising steak, sliced thinly
75g (3oz) streaky bacon rashers, chopped
25g (1oz) butter
225g (8oz) carrots, sliced
225g (8oz) courgettes, sliced
100g (4oz) baby onions, whole
225g (8oz) potatoes, par-boiled and chopped
1
300ml ( / pint) hot beef stock
2
1
300ml ( / pint) red wine
2
30ml (2 tbsp) cornflour blended with water
BEEF STROGANOFF
Serves 4
3
800g (1 / lbs) rump steak, cut into strips
4
50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped
30ml (2 tbsp) tomato purée
3
450ml ( / pint) hot beef stock
4
1
150ml ( / pint) white wine
4
100g (4oz) mushrooms, thinly sliced
1
150ml ( / pint) soured cream
4
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RECIPES
1 Place steak, kidney, onion, mixed herbs and
stock in a casserole dish. Cover and cook on
50% for 65 - 70 minutes. Stir after half the
cooking time and add the cornflour to thicken.
2 To make the pastry, place the flour, salt, baking
powder and suet in a bowl, mix well.
3 Add enough cold water to form a soft dough.
2
Roll out / of the pastry and use it to line the
3
base and sides of a greased 1.2 litre (2 pint)
pudding basin.
4 Fill pastr y lined basin with meat. Roll out
remaining pastr y, cut out a circle to cover
pudding. Brush with milk. Make a slit in the
centre. Cover with cling film, pierce and cook on
100% for 13 - 14 minutes.
1 Mix together the flour, salt, pepper and herbs.
Toss the beef and bacon in the seasoned flour
until well coated.
2 Put the butter in a 2.5 litre (approx. 4 pint)
casserole dish and melt on 100% for 30
seconds. Stir in the beef, bacon, carrots,
courgettes, onions and potatoes.
3 Pour in the beef stock, wine and blended
cornflour, mix well. Cover with lid, place on low
rack and cook on DUAL - 1, 180°C, 30% for 50
minutes. Stir 2 - 3 times.
4 Leave to stand for 5 minutes before serving, so
that the meat relaxes to improve the texture.
1 Place 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 50% for 50 - 55 minutes, stir 2 - 3 times
during cooking.
3 Stir in mushrooms, cook on 50% for 6 - 7 minutes.
4 Stir in the cream before serving.
Serve on a bed of tagliatelle or rice.