Sharp R-2V58 Packet French onion soup Kg rump steak Cut Into Strips, Tomato Puree 250 ML chicken

SPRINGTIME

LAMB

CASSEROLE

BEEF STROGANOFF

1 packet

(30 g) French onion soup

1 kg rump steak,

cut

into

strips

‘14

cup plain

flour

l/2 cup plain

flour

750

g lamb,

cubed

salt

and

pepper

4

spring

onions,

quartered

1 onion,

finely

chopped

2

carrots,

thinly

sliced

2 tablespoons

tomato

puree

250

mL chicken

stock

1l/2 cups

beef

stock

310

g can corn

kernels,

drained

l/4 cup red wine

2

sticks celery,

finely chopped

100

g mushrooms,

thinly

sliced

300

mL carton sour cream

300

mL sour

cream

1.

In a large

casserole

dish,

combine

French

onion

soup

and

flour.

I. Toss steak with flour,

salt

and pepper in a freezer

bag until evenly

2.

Toss

the lamb

in flour mixture,

coating

thoroughly.

coated.

3.

Add

onions

and

carrots,

stir in chicken

stock and

mix

well.

2.

Place steak, left-over

flour,

onion,

tomato

puree,

beef stock and red wine

4.

Cover and

cook

for 28-30

minutes

on 50%,

stirring

during

cooking.

in a large

casserole

dish.

5.

Add

corn, celery

and

sour cream.

Mix

well.

3.

Cook,

covered, for

35-40

minutes

on

50%,

stirring

twice

during cooking.

6.

Cook

a further

12-15

minutes

on 50%.

4.

Stir in

mushrooms

and

sour cream.

Cook

for a further

5-7 minutes on

50%.

Serves 4

5.

Serve

with

boiled

rice.

Serves 6

VEGETABLES

CAULIFLOWER AU GRATIN

500 g cauliflower florets

30 g butter

2 tablespoons flour

1 cup milk

1 teaspoon mustard l/2 cup grated cheese paprika

1. Place cauliflower in a flan dish. Cover and cook for 6-8 minutes on lOO%, until tender. Drain.

C.

3 Melt butter in a Pyrex jug for 50 seconds-lminute on 100%.

3.Stir in flour. Cook for 50 seconds on 100%.

4.Gradually stir in milk and mustard. Cook for 3-4 minutes on lOO%, stirring every minute.

5.Stir in cheese until melted.

6.Pour over cauliflower. Sprinkle with paprika.

7.Cook for 3-4 minutes on 100%.

SCALLOPED POTATOES

3 large potatoes (approx. 500 g), pee led and sliced thinly l/4 cup water

1 large onion, sliced

200 g carton light sour cream

1 egg

90 g cheddar cheese, finely grated paprika

1.Place potatoes in a round or oval shallow dish, add water, cover, and cook for 6 minutes on 100%.

2.Drain off water.

3.Arrange sliced onion over potatoes.

4.Combine sour cream and egg. Mix well and pour over potatoes. Sprinkle with cheese and a little paprika if desired.

5.Cook uncovered, 11-13 minutes on 70%.

Serves 4-6