R-25STM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 32

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800g rump steak, cut into strips
50g plain flour
salt and pepper to taste
125g onion, finely chopped
30ml (2 tbsp) tomato purée
450ml (

3

/

4

pint) hot beef stock

150ml (

1

/

4

pint) white wine

15ml (1 tbsp) cornflour mixed with a little water
100g 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 50P for 30 minutes. Stir 2 - 3 times
during cooking

3 Stir in cornflour, mushrooms and cream. Leave

uncovered and cook on 50P for 8 minutes.

Serve on a bed of tagliatelle or rice.

675g potatoes, peeled and chopped
75ml (5 tbsp) water
25g margarine
30-60ml (2 - 4 tbsp) milk
salt and pepper to taste
450g fish fillets (e.g. fresh cod)
300ml (

1

/

2

pint) parsley sauce (see page 37)

25g cheese, grated

1 Place the potatoes in a bowl and add the water.

Cover and cook on 100P for 14 minutes, until soft
enough to mash. Mash with margarine, milk and
seasoning.

2 Place fish in a flan dish in a single layer, cover and

cook on 70P for 7 minutes. Flake the fish and mix
with the parsley sauce. Pour into a flan or casserole
dish. Spread the potatoes on top and sprinkle with
the grated cheese.

3 Cook on 70P for 7 minutes, until the cheese has

melted.

4 salmon steaks (approx. 175g each)
45ml (3 tbsp) dry white wine
300ml (

1

/

2

pint) mustard sauce (See page 38)

1 sprig of fresh rosemary to garnish 

1 Place the salmon steaks in a large flan dish, pierce in

several places and add the wine. Cover and cook on
70P for 8 minutes.  Allow to stand whilst preparing
the sauce.  

2 Place the salmon steaks in a warm serving dish,

reheat on 100P for 1 minute. Serve the sauce
separately.

Garnish with a sprig of fresh rosemary.

50g butter
3 cloves garlic, crushed
175g tiger prawns, cooked and peeled
5ml (1 tsp) fresh parsley, chopped

1 Heat the butter on 100P for 20 - 30 seconds. Stir in

the garlic and cook on 100P for a further 30 seconds.

2 Stir in the mushrooms and parsley and cook on 50P

for 10 minutes, stirring 2 - 3 times. 

Serve in ramekin dishes with garlic bread.

Substitute mushrooms with 250g tiger prawns, cooked and peeled.

R-25STM Cookbook  11/03/2005  14:04  Page 30