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SAVOURY LAMB STEW
750g lamb shoulder
300ml water
cut in 2.5cm pieces
5ml salt
30ml cooking oil
8 to 10 small whole onions
1 x 300ml can condensed
300ml canned peas
tomato soup
METHOD: Preheat frying pan. Heat the cooking oil and brown the meat. Skim off the excess
fat as it accumulates. Combine the tomato soup, water and salt and pour over the meat. Add
the onions. Reduce the heat. Cover and cook for 1 hour or until the meat is tender. Add peas
just before serving and reheat. Serve hot from the frying pan.
BEEF STROGANOFF
750g round steak cut into strips
300ml sour cream
Flour, salt and pepper
1can tomato soup
30ml shortening
15ml Worcestershire sauce
150ml chopped onions
6 to 8 drops Tabasco sauce
1 clove garlic, minced
2.5ml salt
1 x 200g can mushrooms
1ml pepper
METHOD: Preheat the frying pan to 180°C. Dredge meat in seasoned flour. Melt shortening
and brown meat well. Add onions, garlic and mushrooms and sauté lightly. Reduce heat to
100°C. Combine cream, tomato soup, Worcestershire sauce, tobasco sauce, salt and
pepper and pour over meat. Cover and braise 1 ½ hours or until tender. Serve over hot
spaghetti or rice. Sprinkle with parmesan cheese.
SCRAMBLED EGGS
6 Eggs slightly beaten
100ml cream or milk
Salt and pepper
30ml butter
METHOD: Preheat the frying pan. Combine the eggs, salt, pepper and milk. Melt the butter
in the pan and add the eggs. Stir the eggs as they become firm. Serve when firm but not dry.
Variations:
• Curried – Add 5 to 10ml curry powder
• Dried Beef – Add 230ml shredded dried beef
