Sharp R-353M Operation Manual With Cookbook page 43

R-353M O/M & C/B 05/02/2000
RECIPES
CANNELLONI
Serves 4
1 medium onion, chopped
1 clove garlic, crushed
25g (1oz) butter
450g (1lb) minced beef
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) canned, chopped tomatoes
150ml (1/4 pint) hot beef stock
salt and pepper to taste
12 pieces of cannelloni
300ml (1/2 pint) cheese sauce (See Page 46)
extra grated cheese to sprinkle
CASSEROLE
(0.5kg)
2tbsp (30ml) plain flour
1/2tsp (2.5ml) salt
1/2tsp (2.5ml) pepper
1tsp (5ml) mixed herbs
174g braising steak (sliced thinly)
1 streaky bacon rasher (chopped)
25g butter
35g carrot (sliced thinly)
100g baby onions (whole)
1 beef stock cube
100ml hot water
100ml red wine
20g button mushrooms (sliced)
(1.0kg)
3tbsp (45ml) plain flour
1tsp (5ml) salt
1tsp (5ml) pepper
2tsp (10ml) mixed herbs
350g braising steak (sliced thinly)
2 streaky bacon rashers (chopped)
25g butter
70g carrot (sliced thinly)
200g baby onions (whole)
1 beef stock cube
150ml hot water
150ml red wine
30g button mushrooms (sliced)
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RECIPES
1 Place onion, garlic and butter in a dish. Cook
on 100P (HIGH) for 3 minutes.
2 Add the minced beef and cook on 100P (HIGH)
for 6 minutes, stirring twice during cooking.
3 Add mushrooms, tomato purée, tomatoes, beef
stock and seasoning. Cook on 100P (HIGH) for
20 minutes, stir every 5 minutes until thick.
4 Fill cannelloni with meat mixture and place in a
deep 20.4cm (8") square dish. Place any
remaining mixture around the cannelloni.
5 Pour the cheese sauce over the cannelloni and
sprinkle with cheese. Cook on 70P (MEDIUM
HIGH) for 20 minutes
(1.5kg)
4tbsp (60ml) plain flour
1 1/2tsp (7.5ml) salt
1 1/2tsp (7.5ml) pepper
3tsp (15ml) mixed herbs
500g braising steak (sliced thinly)
3 streaky bacon rashers (chopped)
25g butter
100g carrot (sliced thinly)
300g baby onions (whole)
1 beef stock cube
200ml hot water
200ml red wine
50g button mushrooms (sliced)
1 Mix together the flour, salt, pepper and herbs and
toss the beef and bacon in the seasoned flour until
well coated.
2 Put the butter in the microwave bowl and melt on
100P (HIGH) for 30 seconds. Stir in the beef,
bacon, carrot and onions.
3 Pour in the beef stock and wine, add the
mushrooms, cover loosely and cook for 25 minutes
for 0.5kg, 35 minutes for 1.0kg and 45 minutes for
1.5kg on 30P (MEDIUM LOW). Leave to stand for
5 minutes before serving, so that the meat relaxes
to improve the texture.
This recipe can be frozen in plastic containers and
defrosted using the EXPRESS DEFROST function.