Sharp R-520E manual Springtime Lamb Casserole, Apricot Chicken, Beef Stroganoff, Serves, Medium

CASSEROLE RECIPES

SPRINGTIME LAMB CASSEROLE		Serves 4
11/2 packets (45 g) French onion soup	2 teaspoons parsley
1/4 cup plain flour	2 teaspoons chives

750 g lamb, cubed

3 spring onions, quartered

2 carrots, thinly sliced

3/4 cup chicken stock

310 g can corn kernels, drained

2 sticks celery, finely chopped

200 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 20-22 minutes on MEDIUM, stirring during cooking.

4.Add corn, celery, parsley and chives. Mix well.

5.Cook a further 4-5 minutes on MEDIUM.

6.Add sour cream, stand covered for 3 minutes.

APRICOT CHICKEN Serves 4

1000 g chicken breast fillets, cubed

2 packets French onion soup

2 tablespoons plain flour

500 mL apricot nectar

400 g dried apricot, halves

1.Toss chicken in combined French onion soup and plain flour.

2.Place in a 3-litre casserole dish and cover with a glass lid.

3.Cook chicken for 13-15 minutes on MEDIUM HIGH. Stir.

4.Add apricot nectar and apricots.

5.Cook, covered, for 13-15 minutes on MEDIUM HIGH.

6.Stir and stand, covered 5 minutes before serving.

7.Serve hot with pasta.

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 24-26 minutes on MEDIUM, stirring twice during cooking.

4.Stir in mushrooms and sour cream. Cook for a further 7-8 minutes on

MEDIUM.

5.Serve with boiled rice.

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