Panasonic NN-CF778S Belgian Beef Casserole, Steak and Mushroom Pudding, Meat and Poultry

Meat and Poultry

Belgian Beef

Casserole

￿4

Ingredients

675g (1½ lb) braising steak, cubed

50g (2oz) seasoned flour

2 large onions, sliced thinly

1 clove garlic, crushed 575ml (1 pint) cream stout 15g (½ oz) brown sugar

15 ml (1tbsp) wine vinegar

5 ml (1tsp) mixed herbs

Steak and Mushroom Pudding

￿4

Ingredients

Filling:

450g (1 lb) braising steak, cubed

25g (1oz) seasoned flour

150g (5oz) mushrooms, sliced

1 onion, chopped

1 clove garlic, crushed 5ml (1tsp) thyme

275ml (½ pt) hot beef stock 275ml (½ pt) cream stout

Pudding:

175g (6oz) self-raising flour pinch salt

75g (3oz) suet cold water to mix

15 ml (1tbsp) cornflour

Serves 4

Dish: 3 litre (6pt) large casserole with lid

Coat the beef in the seasoned flour and place in casserole. Add the remaining casserole ingredients. Cover with lid, place on base of oven and cook on CONVECTION 160°C + WARM MICROWAVE for 1¼ -

1½ hrs or until tender. Stir halfway.

Dish: 1.5 litre (3 pt) casserole with lid + 1.2 litre (2 pt) pudding basin

Coat the steak in seasoned flour and add to casserole with all the filling ingredients. Cover, place on base of oven and cook on CONVECTION 160°C + WARM MICROWAVE for 1hr 15 mins. Mix flour, salt and suet together. Mix to a firm dough with cold water. Roll out 3/4 of the pastry to line basin. Remove meat with a slotted spoon and fill basin. Mix cornflour with water and stir into the gravy. Place on base of oven and cook on HIGH MICROWAVE for 2 mins. stirring once, or until gravy has thickened. Pour 60 ml (4tbsp) of gravy over the meat and reserve the rest for serving. Roll remaining pastry to form a lid, moisten the edges and seal over the top of the meat. Place on base of oven and cook on MEDIUM MICROWAVE for 10-12 mins. or until pastry looks dry.

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