R-654M (serv.man10). Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 13

37

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Serves 4          
Preparation time  -  10 - 12 minutes
800g (1

3/4

lb) rump steak, cut into strips

50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped
30ml (2tbsp) tomato purée
450ml (

3/4

pint) hot beef stock

150ml (

1/4

pint) white wine

30ml (2tbsp) cornflour blended with 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, stock and 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.

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 stock

400g (14oz) canned chopped tomatoes
30ml (2tbsp) tomato purée
salt and pepper to taste
300ml (

1/2

pint) cheese sauce (See Page 38)

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 100P for 30
sec. Stir in meat, mix well and cook on 100P for 4-5
minutes, stirring twice.

2 Add stock, tomatoes, purée and seasoning.  Stir

well and cook on 100P for 8 minutes.

3 Rinse salt from aubergines and pat dry with

kitchen paper. Place in a bowl with remaining oil.
Cover and cook on 100P 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 Pour the sauce over the aubergines and sprinkle

with the cheese.

6 Cook on 50P for 15 minutes and DUAL GRILL

50P for 10 minutes.

Serves 4          
Preparation time  -  15 minutes
60ml (4tbsp) plain flour
7.5ml (1

1/2

tsp) salt

7.5ml (1

1/2

tsp) pepper

15ml (1tbsp) dried mixed herbs
500g (1lb2oz) braising steak, diced
3 streaky bacon rashers, chopped
25g (1oz) butter
100g (4oz) carrot, sliced
300g (11oz) baby onions (whole)
200ml (7fl.oz) hot beef stock
200ml (7fl.oz) red wine
50g (2oz) button mushrooms, sliced

1 Mix together the flour, salt, pepper and herbs.

Toss the beef and bacon in the seasoned flour
until well coated.

2 Heat the butter in a casserole dish on 100P for

30 seconds. Stir in the braising steak, bacon,
carrot and onions.

3 Add the beef stock, wine and mushrooms. Stir

well and cover. Cook on 30P for 50 minutes.
Leave to stand for 5 minutes before serving, so
that the meal relaxes to improve the texture.

R-654M O/M & C/B  05/04/2001  11:01  Page 37