Sharp R-86STM-A Operation Manual With Cookbook page 56

Serves 4
450g braising steak
175g mushrooms
15ml (1 tbsp) mixed herbs
1
300ml ( / pint) beef stock
2
15ml (1 tbsp) tomato puree
15ml (1 tbsp) cornflour
15ml (1 tbsp) water
Serves 4
30g plain flour
salt & pepper to taste
500g braising steak, diced
25g margarine
100g smoked streaky bacon, chopped
200g carrot, sliced
75g peas
150g mushrooms, halved
100g onion, chopped
300g potatoes, cubed
15ml (1 tbsp) Worcester sauce
1
300ml ( / pint) hot beef stock
2
1
150ml ( / pint) red wine
4
15ml (1 tbsp) cornflour blended with water
R-86STM_EN.indd 54 R-86STM_EN.indd 54
RECIPES
S S & &
TEAK TEAK MUSHROOM PUDDING MUSHROOM PUDDING
1 Place steak, onion, mixed herbs and stock in a
casserole dish. Cover and cook on 70% for 30
minutes. Stir three times during cooking 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. Roll
2
out / of the pastry and use it to line the base and
3
sides of a greased 1.2 litre (2 pint) pudding basin.
4 Fill pastry lined basin with meat leaving room for
the lid. Roll out remaining pastry, cut out a circle to
cover pudding. Brush with milk. Make a slit in the
centre. Cover with cling film, pierce and cook on
70% for 8 minutes.
B B
EEF CASSEROLE EEF CASSEROLE
1 Mix together the flour, salt and pepper in a dish.
2 Toss the steak in the seasoned flour until well
coated.
3 Put all of the remaining ingredients (except
cornflour) into a 2.5l casserole dish, add the steak
and stir well.
4 Cover with a lid and cook on COMBI-1, 50% for
30 minutes, stir twice, then stir in the cornflour and
cook on 50% for a further 10 minutes.
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2/19/08 4:50:56 PM 2/19/08 4:50:56 PM