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43
RECIPES
Serves 4
1 medium onion, chopped
1 clove garlic, crushed
25g butter
450g minced beef
100g mushrooms, chopped
15ml (1 tbsp) tomato purée
400g canned, chopped tomatoes
150ml (
1 clove garlic, crushed
25g butter
450g minced beef
100g mushrooms, chopped
15ml (1 tbsp) tomato purée
400g canned, chopped tomatoes
150ml (
1
/
4
pint) hot beef stock
salt and pepper to taste
12 pieces of cannelloni
300ml (
12 pieces of cannelloni
300ml (
1
/
2
pint) cheese sauce (See Page 50)
extra grated cheese to sprinkle
1 Place onion, garlic and butter in a dish.
Cook on 100P for 3 minutes.
2 Add the minced beef and cook on 100P for 6
minutes, stirring twice during cooking.
3 Add mushrooms, tomato purée, tomatoes, beef
stock and seasoning. Cook on 100P for 20 minutes,
stir every 5 minutes until thick.
stir every 5 minutes until thick.
4 Fill cannelloni with meat mixture and place in a deep
20cm square dish. Place any remaining mixture
around the cannelloni.
around the cannelloni.
5 Pour the cheese sauce over the cannelloni and
sprinkle with cheese. Cook on 70P for 20 minutes
C
ANNELLONI
Serves 4
800g rump steak, cut into strips
50g plain flour
salt and pepper to taste
125g onion, finely chopped
30ml (2 tbsp) tomato purée
450ml (
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 (
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 40 minutes. Stir 2 - 3 times
during cooking.
and cook on 50P for 40 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.
B
EEF STROGANOFF
Serves 4
450g stewing steak, cubed
100g kidney, cubed
125g onion, chopped
2.5ml (
100g kidney, cubed
125g onion, chopped
2.5ml (
1
/
2
tsp) dried mixed herbs
450ml (
3
/
4
pint) hot beef stock
15ml (1 tbsp) cornflour, mixed with a little water
225g self raising flour
2.5ml (
225g self raising flour
2.5ml (
1
/
2
tsp) salt
5ml (1 tsp) baking powder
100g suet
approximately 150ml (
100g suet
approximately 150ml (
1
/
4
pint) cold water
15ml (1 tbsp) milk
1 Place steak, kidney, onion, herbs and hot beef stock in
a large casserole dish. Cover and cook on 50P for 40
minutes. Stir halfway through cooking and add the
cornflour to thicken.
minutes. Stir halfway through cooking and add the
cornflour to thicken.
2 To make the pastry, place the flour, salt, baking powder
and suet in a bowl and mix well.
3 Add enough cold water to form a soft dough. Knead
lightly. Roll out
2
/
3
of the pastry and line a 1 litre
greased pudding basin with this pastry. Roll out the
remaining pastry and cut a circle large enough to cover
the surface.
remaining pastry and cut a circle large enough to cover
the surface.
4 Fill the basin with the meat mixture, top with pastry
circle and brush with milk. Make a slit in centre to
allow steam to escape.
allow steam to escape.
5 Cover with clingfilm and cook on 100P for 12 minutes.
S
TEAK
&
KIDNEY PUDDING
R-358M Cookbook 03/05/2005 15:23 Page 43
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