Sharp R-353M Operation Manual With Cookbook page 37

R-353M O/M & C/B 05/02/2000
RECIPES
BOLOGNESE SAUCE
Serves 4
50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed
3 rashers of bacon, finely chopped
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
30ml (2tbsp) dried mixed herbs & 1 bay leaf
300ml (1/2 pint) dry red wine
300ml (1/2 pint) beef stock
salt and pepper to taste
Bolognese Sauce- Variations:
Shepherds pie: Make as the bolognese sauce, omitting the wine. Place in dish, top with 700g (11/2lb)
mashed potatoes. Heat on 100P (HIGH) for 5 minutes.
Chilli Con Carne: Make as the bolognese sauce (previous page). At stage 3, add 450g (1lb) canned red
kidney beans and 5-15ml (1-3 tsp) chilli powder, to taste.
STEAK & KIDNEY PUDDING
Serves 4
450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
1 medium onion, chopped
2.5ml (1tsp) dried mixed herbs
450ml (3/4 pint) hot beef stock
15ml (1tbsp) cornflour, mixed with a little water
225g (8oz) self raising flour
2.5ml (1/2tsp) salt
5ml (1tsp) baking powder
100g (4oz) suet
approximately 150ml (1/4 pint) cold water
15ml (1tbsp) milk
BEEF STROGANOFF
Serves 4
1kg (2lb) rump steak, cut into strips
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml (3/4 pint) hot beef stock
150ml (1/4 pint) red wine
30ml (2tbsp) cornflour mixed with a little water
100g (4oz) mushrooms, thinly sliced
150ml (1/4 pint) soured cream
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RECIPES
1 Melt the butter and oil in a large bowl on 100P
(HIGH) for 1 minute. Stir in the onion, celery,
garlic and bacon. Cook on 100P (HIGH) for 7
minutes, stir halfway through cooking.
2 Add the bay leaf, tomatoes, tomato purée and
minced beef to the vegetable mixture. Cook on
100P (HIGH) for 8 minutes, stir 2-3 times during
cooking to break up the mince as it cooks.
3 Add the herbs, wine and stock, mix thoroughly.
Cook on 100P (HIGH) for 5 minutes, then on
50P (MEDIUM) for a further 20 minutes, stir 2-3
times during cooking until the sauce has
thickened. Season to taste and serve hot with
spaghetti.
1 Place steak, kidney, onion, herbs and hot beef stock in a
large casserole dish. Cover and cook on 50P
(MEDIUM) for 40 minutes. Stir halfway through cooking
and add the cornflour to thicken.
2 To make the pastry, place the flour, salt, baking
powder and suet in a bowl and mix well.
3 Add enough cold water to form a soft dough.
Knead lightly. Roll out 2/3 of the pastry and line
a 1 litre (13/4 pint) greased pudding basin with
this pastry. Roll 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 and cook on 100P (HIGH) for 12 mins.
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 red wine in a casserole
dish. Cover and cook on 50P (MEDIUM) for 40
minutes.
3 Stir in cornflour and mushrooms. Cook on 50P
(MEDIUM) for 6 minutes. Stir in the cream to
serve.
Ideal served on a bed of tagliatelle or rice.