R-21FBSTM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 36

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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
450ml (

3

/

4

pint) hot beef stock

150ml (

1

/

4

pint) red wine

salt & pepper to taste
30ml (2 tbsp) cornflour blended with water

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.

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
150ml (

1

/

4

pint) red wine

300ml (

1

/

2

pint) hot beef stock

30ml (2 tbsp) cornflour blended with 30ml water
salt and pepper to taste

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.

: Make as above.

At Stage 3 add 450g canned red
kidney beans and 5 - 15ml (1 - 3 tsp)
chilli powder, to taste.

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
1.25ml (

1

/

4

tsp) cayenne pepper

2.5ml (

1

/

2

tsp) ground cumin

grated rind of 

1

/

2

lemon

50g canned sweetcorn, drained
100g white long grain rice
400ml (

2

/

3

pint) hot beef stock

salt & pepper to taste

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.

R-21+22FBSTM Operation Manual  24/07/2003  09:30  Page 34