24
RECIPES
BEEF STROGANOFF
Serves 4
Preparation time - 10 - 12 minutes
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) white wine
30ml (2tbsp) cornflour mixed with a little water
100g (4oz) mushrooms, thinly sliced
150ml (1/4 pint) soured cream
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
MEDIUM HIGH
(70%) for 30 minutes.
3 Stir in cornflour and mushrooms. Cook on
MEDIUM HIGH
(70%) for 5 minutes. Stir in
the cream to serve.
Ideal served on a bed of tagliatelle or rice.
MOUSSAKA
Serves 6
Preparation time - 45 minutes
450g (1lb) aubergines, thinly sliced
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
150ml (1/4 pint)hot beef stock
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
salt and pepper to taste
300ml (1/2 pint) white sauce (See Page 28)
200g (7oz) cheese, grated
1 Sprinkle aubergines with salt and leave to drain on
kitchen paper for 30 minutes. Heat 15ml (1tbsp)
olive oil, onions, parsley and garlic on
HIGH
(100%) for 30 seconds. Stir in meat, mix well and
cook on
HIGH
(100%) for 4 minutes, stirring twice.
2 Add stock, tomatoes, purée and seasoning. Stir
well and cook on
HIGH
(100%) for 4 minutes.
3 Rinse salt from aubergines and pat dry with
kitchen paper. Place in a bowl with remaining oil.
Cover and cook on
HIGH
(100%) for 4 minutes.
4 Use 2/3 of the aubergines to cover bottom and
sides of a 1.5 litre casserole dish. Add meat
and top with remaining aubergines.
5 Stir half the cheese into the sauce. Pour over
aubergines and sprinkle with remaining cheese.
6 Cook on
MEDIUM
(50%) for 25-28 minutes.
CANNELLONI
Serves 4
Preparation time - 25 minutes
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
10ml (2 tsp) Cornflour
salt and pepper to taste
12 pieces of cannelloni
300ml (1/2 pint) cheese sauce (See Page 28)
extra grated cheese to sprinkle
1 Place onion, garlic and butter in a dish. Cook
on
HIGH
(100%) for 2 minutes.
2 Add the minced beef and cook on
HIGH
(100%) for 8 minutes, stirring twice during
cooking.
3 Add mushrooms, tomato purée, tomatoes, beef
stock, cornflour, 4 tsp of water and seasoning.
Cook on
HIGH
(100%) for 15 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
MEDIUM HIGH
(70%) for 20 minutes
R-202M/R-201M O/M&C/B 9/1/01 2:27 pm Page 24
