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UK R-246 O/M,P25 03.6.18 10:00 AM Page 27
BEEF STROGANOFF
Serves 4
Preparation time - 10 - 12 minutes
3
800g (1
/
lb) rump steak, cut into strips
4
50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped
30ml (2tbsp) tomato purée
3
450ml (
/
pint) hot beef stock
4
1
150ml (
/
pint) white wine
4
15ml (1tbsp) cornflour blended with water
100g (4oz) mushrooms, thinly sliced
1
150ml (
/
pint) soured cream
4
BEEF RISOTTO
Serves 4
125g (5oz) onion, chopped
100g (4oz) celery, sliced
100g (4oz) green pepper, seeded and sliced
100g (4oz) red pepper, seeded and sliced
225g (8oz) beef fillet, thinly sliced into 2" strips
1
2.5ml (
/
tsp) cayenne pepper
2
5ml (1tsp) ground cumin
100g (4oz) canned sweetcorn, drained
200g (7oz) white long grain rice
1
700ml (1
/
pint) hot beef stock
4
salt and pepper to taste
CASSEROLE
Serves 4
Preparation time - 15 minutes
450 g (1lb) braising steak, cubed
225g (8oz) carrots, sliced
100g (4oz) celery, sliced
125g (5oz) onion, chopped
225g (8oz) potatoes, chopped
1
300ml (
/
pint) hot beef stock
2
1
300ml (
/
pint) red wine
2
30ml (2tbsp) cornflour blended with water
salt and pepper
R246
RECIPES
1 Toss the steak in the flour, salt and pepper,
until evenly coated.
2 Place the steak, remaining flour, onion,
tomato purée, stock and white wine in a
casserole dish. Cover and cook on 50P for 30
minutes. Stir 2-3 times during cooking.
3 Stir in cornflour, mushrooms and cream.
Cook, uncovered, on 50P for 8 minutes.
Ideal served on a bed of tagliatelle or rice.
1 Place all ingredients into 2.5L casserole dish
and mix well.
2 Place on the turntable. Do not cover.
3 Cook for 30 minutes on 70P.
4 Stir every 10 minutes.
1 Place beef, carrots, celery, onions and
potatoes in a 2.5L casserole dish. Pour in the
beef stock, wine and blended cornflour and
mix well. Season to taste.
2 Cook on 70P for 50 minutes. Stir 2-3 times.
3 Leave to stand for 5 minutes before serving,
so that the meat relaxes to improve the
texture.
27
TINSEA945WRRZ-K32 UK R246
A39887,R246 O/M
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