Panasonic NN-CF778S Cookery Book & Operating Instructions page 100

Hungarian Goulash
4
Ingredients
Filling:
450g (1 lb) braising steak, cubed
25g (1oz) seasoned flour
150g (5oz) mushrooms, sliced
1 onion, chopped
1 clove garlic, crushed
5ml (1tsp) thyme
275ml ( pt) hot beef stock
½
275ml ( pt) cream stout
½
Pudding:
175g (6oz) self-raising flour
pinch salt
75g (3oz) suet
cold water to mix
15 ml (1tbsp) cornflour
Lamb Hotpot
4
Ingredients
450g (1lb) lamb fillet, cut into slices
50g (2oz) plain flour
salt and pepper
2.5ml (½tsp) thyme
1 medium onion, thinly sliced
250g (9oz) carrots, sliced
450g (1lb) potatoes, thinly sliced
500ml (1 pint) stock
98
Meat and Poultry
Serves 4
Dish: 3 litre (6pt) large casserole with lid
Toss meat in the flour. Combine all ingredients except the
soured cream in casserole dish.
Cover, place on base of oven and cook on
CONVECTION 160°C + WARM MICROWAVE for 1hr 30
mins, or until the meat is tender, stirring occationaly.
Remove from oven and immediately stir in the soured
cream.
Serves 4
Dish: 3 litre (6pt) casserole with lid
Coat the pieces of lamb in seasoned thyme flour and
place in casserole dish. Layer the onions and carrots
then the potatoes on top. Pour in the stock. Cover, place
on base of oven and cook on CONVECTION 160°C +
WARM MICROWAVE for 1 hour 30 mins.