R-84ST (serv.man8). R84STM, R874M R884M - Sharp Home Appliance User Guide / Operation Manual. Page 51

Serves 4
450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
125g (5oz) onion, chopped
2.5ml (

1

/

2

tsp) dried mixed herbs (see Tip, page 53)

450ml (

3

/

4

pint) beef stock

15ml (1 tbsp) cornflour mixed with a little water
PASTRY:
225g (8oz) self-raising flour
2.5ml (

1

/

2

tsp) salt

5ml (1 tsp) baking powder
100g (4oz) suet
150ml (

1

/

4

pint) cold water

15ml (1tbsp) milk

1 Place steak, kidney, onion, mixed herbs and

stock in a casserole dish. Cover and cook on
50% for 65 - 70 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 pastr y lined basin with meat. Roll out

remaining pastr y, cut out a circle to cover
pudding. Brush with milk. Make a slit in the
centre. Cover with cling film, pierce and cook on
100% for 13 - 14 minutes.

Serves 4
800g (1

3

/

4

lbs) rump steak, cut into strips

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

3

/

4

pint) hot beef stock

150ml (

1

/

4

pint) white wine

100g (4oz) mushrooms, thinly sliced
150ml (

1

/

4

pint) soured cream

1 Place the steak, flour, salt and pepper in a 2.5 litre

(approx. 4 pint) casserole dish, mix well. 

2 Stir in the onion, purée, stock and wine. Cover and

cook on 50% for 50 - 55 minutes, stir 2 - 3 times
during cooking.

3 Stir in mushrooms, cook on 50% for 6 - 7 minutes. 
4 Stir in the cream before serving.

Serves 6
60ml (4 tbsp) plain flour
salt and pepper
15ml (1 tbsp) dried mixed herbs (see Tip, page 53)
500g (1lb 2oz) braising steak, sliced thinly
75g (3oz) streaky bacon rashers, chopped
25g (1oz) butter
225g (8oz) carrots, sliced
225g (8oz) courgettes, sliced
100g (4oz) baby onions, whole
225g (8oz) potatoes, 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, pepper and herbs.

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

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

casserole dish and melt on 100% for 30
seconds. Stir in the beef, bacon, carrots,
courgettes, onions and potatoes.

3 Pour in the beef stock, wine and blended

cornflour, mix well. Cover with lid, place on low
rack and cook on DUAL - 1, 180°C, 30% for 50
minutes. Stir 2 - 3 times. 

4 Leave to stand for 5 minutes before serving, so

that the meat relaxes to improve the texture.

49

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R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 49