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R-21+22FBSTM Operation Manual
Serves 4
45ml (3 tbsp) plain flour
salt & pepper to taste
350g braising steak, diced
25g margarine
225g carrot, sliced
125g courgette, sliced
75g onion, chopped
200g potato, chopped
15ml (1 tbsp) worcestershire sauce
3
450ml (
/
pint) hot beef stock
4
1
150ml (
/
pint) red wine
4
salt & pepper to taste
30ml (2 tbsp) cornflour blended with water
Serves 4
45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
1
150ml (
/
pint) red wine
4
1
300ml (
/
pint) hot beef stock
2
30ml (2 tbsp) cornflour blended with 30ml water
salt and pepper to taste
Serves 4
50g onion, chopped
50g celery, sliced
50g green pepper, seeded and sliced
50g red pepper, seeded and sliced
125g beef fillet, thinly sliced into 5cm strips
1
1.25ml (
/
tsp) cayenne pepper
4
1
2.5ml (
/
tsp) ground cumin
2
1
grated rind of
/
lemon
2
50g canned sweetcorn, drained
100g white long grain rice
2
400ml (
/
pint) hot beef stock
3
salt & pepper to taste
24/07/2003
09:30
RECIPES
B
EEF CASSEROLE
1 Mix together the flour, salt and pepper.
Toss the steak in the seasoned flour until well coated.
2 Heat the margarine in a casserole dish on 100P for
30 seconds. Stir in the steak, carrot, courgette,
onion, potato and worcestshire sauce.
3 Add the beef stock, wine and seasoning, stir well.
4 Cook using sequence programming on 50P for 35
minutes then 70P for 15 minutes. Add the cornflour
10 minutes before the end of cooking.
Leave to stand for 5 minutes before serving, so that
the meat relaxes to improve the texture.
B
OLOGNESE SAUCE
1 Place oil, onion, celery, garlic and bacon into a 2.5
litre (approx. 4 pint) dish, mix well. Cook on 100P
for 6 minutes, stir halfway through cooking.
2 Add all the remaining ingredients, mix thoroughly.
3 Cook on 70P for 20 minutes, until sauce is thick.
Stir 2 - 3 times during cooking.
Serve hot with spaghetti.
C
HILLI CON CARNE
B
EEF RISOTTO
1 Place all the ingredients into a 2.5 litre (approx. 4 pint)
casserole dish and mix well.
2 Place on the turntable. Do not cover.
3 Cook on 70P for 25 minutes, stir 2 - 3 times during
cooking.
34
Page 34
: Make as above.
At Stage 3 add 450g canned red
kidney beans and 5 - 15ml (1 - 3 tsp)
chilli powder, to taste.
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