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R-32FBSTM Cookbook
Serves 4
450g stewing steak, chopped
100g kidney, chopped
125g onion, chopped
1
2.5ml (
/
tsp) dried mixed herbs
2
3
450ml (
/
pint) hot beef stock
4
15ml (1 tbsp) cornflour mixed with a little water
PASTRY:
225g self-raising flour
1
2.5ml (
/
tsp) salt
2
5ml (1 tsp) baking powder
100g suet
1
150ml (
/
pint) cold water
4
15ml (1 tbsp) milk to glaze
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
3
450ml (
/
pint) hot beef stock
4
1
150ml (
/
pint) white wine
4
15ml (1 tbsp) cornflour mixed with a little water
100g mushrooms, thinly sliced
1
150ml (
/
pint) soured cream
4
Serves 4
125g onion, chopped
2 cloves garlic, crushed
25g butter
450g lean minced beef
100g mushrooms, chopped
15ml (1 tbsp) tomato purée
400g canned, chopped tomatoes
1
150ml (
/
pint) hot beef stock
4
salt and pepper to taste
12 pieces of cannelloni
1
300ml (
/
pint) cheese sauce (see page 46)
2
extra grated cheese to sprinkle
15ml (1 tbsp) fresh oregano, chopped to garnish
24/06/2004
09:02
RECIPES
S
TEAK
1 Place steak, kidney, onion, mixed herbs and stock in a
casserole dish. Cover and cook on 50P for 40 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. Roll out
2
a greased 1 litre (1
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.
B
EEF STROGANOFF
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.
Serve on a bed of tagliatelle or rice.
C
ANNELLONI
1 Place onion, garlic and butter in a dish. Cook on
100P for 3 minutes.
2 Add the minced beef and cook on 100P for 6
minutes, stirring twice during cooking.
3 Add mushrooms, tomato purée, tomatoes, beef
stock and seasoning. Cook on 100P for 20 minutes,
stir every 5 minutes until thick.
4 Fill cannelloni with meat mixture and place in a deep
20cm square dish. Place any remaining mixture
around the cannelloni.
5 Pour the cheese sauce over the cannelloni and
sprinkle with cheese. Cook on 70P for 20 minutes.
Page 38
&
KIDNEY PUDDING
/
of the pastry and use it to line the base and sides of
3
3
/
pint) greased pudding basin. Roll
4
38
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