R-757M (serv.man29). Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 14

46

60ml (4 tbsp) plain flour
salt and pepper
500g braising steak, sliced thinly
75g streaky bacon rashers, chopped
25g margarine
225g carrot, sliced
225g courgette, sliced
100g baby onions (whole)
225g potato, par-boiled and chopped
300ml (

1

/

2

pint) hot beef stock

300ml (

1

/

2

pint) red wine

30ml (2 tbsp) cornflour blended with water

1 Mix together the flour, salt and pepper, toss the beef

and bacon in the seasoned flour until well coated.

2 Put the margarine in a 2.5 litre (approx. 4 pint)

casserole dish and melt on 100P for 30 seconds.
Stir in the beef, bacon, carrot, courgette, onions and
potato.

3 Pour in the beef stock, wine and blended cornflour,

mix well. Cover dish with a lid and place on the low
rack. Cook on 50P for 40 minutes. Stir 3 times during
cooking.

4 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 (see tip, page 48)
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
450g canned red kidney beans
5 -15ml (1 - 3 tsps) chilli powder, to taste
300ml (

1

/

2

pint) red wine

300ml (

1

/

2

pint) hot beef stock

salt and pepper to taste

1 Place oil, onion, celery, garlic and bacon into a large

bowl, mix well. Cover and cook on 100P for 7
minutes.

2 Add the bay leaf, tomatoes, purée and minced beef to

the vegetable mixture. Cook on 100P for 8 minutes,
stir 2 - 3 times during cooking.

3 Add herbs, wine, kidney beans, chilli powder and

stock. Season, mix well. Cover and cook on 100P for
5 minutes, then for 20 minutes on 50P until sauce is
thick. Stir 2 - 3 times during cooking.

Serve hot with rice.

450g stewing steak, chopped
100g kidney, chopped
175g onion, chopped
450ml (

3

/

4

pint) beef stock

15ml (1 tbsp) cornflour mixed with a little water
PASTRY:
225g self-raising flour
2.5ml (

1

/

2

tsp) salt

5ml (1 tsp) baking powder
100g suet
150ml (

1

/

4

pint) cold water

15ml (1 tbsp) milk

1 Place steak, kidney, onion and stock in a casserole

dish. Cover and cook on 50P for 40 minutes.
Stir after half the cooking time and add the cornflour
to thicken. 

2 To make the pastry, place the flour, salt, baking

powder and suet in a bowl, mix well.

3 Add enough cold water to form a soft dough.

Roll out 

2

/

3

of the pastry and use it to line the base

and sides of a greased 1.2 litre (2 pint) pudding basin.

4 Fill pastry lined basin with meat. Roll out remaining

pastry, cut out a circle to cover pudding. Brush with
milk. Make a slit in the centre. Cover with cling film,
cook on 100P for 12 minutes.

R-757M New CkBk  27/02/2003  15:10  Page 46