R-201 (serv.man6) - Sharp Home Appliance User Guide / Operation Manual. Page 26

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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.

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.

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