Sharp R-890N Springtime Lamb Casserole, Curried Sausages, Beef Stroganoff, Corned Beef

SPRINGTIME LAMB CASSEROLE Serves 4

1 packet (40 g) French onion soup

1/4 cup plain flour

750 g lamb, cubed

4 spring onions, quartered

2 carrots, thinly sliced

1 cup chicken stock

310 g can corn kernels, drained

2 sticks celery, finely chopped

300 mL carton sour cream

1.Combine French onion soup mix and flour in a 2-3 litre casserole dish. Toss the lamb in flour mixture, coating thoroughly.

2.Add onions and carrots, stir in chicken stock and mix well.

3.Cover and cook for 22-24 minutes on 50%, stirring during cooking.

4.Add corn, celery and sour cream. Mix well.

5.Cook a further 16-18 minutes on 50%.

CURRIED SAUSAGES		Serves 4-6
1 kg sausages	3 teaspoons curry powder
40 g butter	1/4	cup sultanas
2 onions, chopped	1 beef stock cube
1 small Granny Smith apple,	11/2 cups water
peeled and finely chopped	1/4	cup flour

1.Pierce sausages with a fork twice. Arrange sausages on the low rack.

2.Cook for 14-16 minutes on 50%, turning halfway through cooking. Cut sausages into thirds.

3.In a 2-3 litre casserole dish, place butter, onions, apple, curry powder and sultanas; mix well. Cover and cook for 4-6 minutes on 100%.

4.Dissolve stock cube in water.

5.Mix in flour and stock, cover and cook for 4-5 minutes on 100%, stirring once.

6.Add sausages and stir.

7.Cover and cook for an extra 6-7 minutes on 50%. Serve with boiled rice or noodles.

BEEF STROGANOFF Serves 6

1 kg rump steak, cut into strips

1/2 cup plain flour salt and pepper

1 onion, finely chopped

2 tablespoons tomato purée

11/2 cups beef stock

1/4 cup red wine

100 g mushrooms, thinly sliced

300 mL sour cream

1.Toss steak with flour, salt and pepper in a freezer bag until evenly coated.

2.Place steak, left-over flour, onion, tomato purée, beef stock and red wine in a 3 litre casserole dish.

3.Cook, covered, for 35 minutes on 50%, stirring twice during cooking.

4.Stir in mushrooms and sour cream. Cook for a further 4-5 minutes on 50%.

5.Serve with boiled rice.

CORNED BEEF Serves 6-8

2 tablespoons brown sugar

2 tablespoons malt vinegar

3 cups hot water

1.5 kg corned beef

1.Place corned beef in a casserole dish just large enough to contain it.

2.Combine brown sugar, malt vinegar and hot water. Pour over corned beef.

3.Cover with lid and cook for 70 minutes on 50%, turning over halfway through cooking. Allow to stand covered with foil for 10 minutes before serving.

4.Serve with white sauce.

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