Sharp R-210D Vegetables, Springtime, Lamb Casserole, Beef Stroganoff, Cauliflower Au Gratin

SPRINGTIME
LAMB CASSEROLE		BEEF STROGANOFF
1 packet (30 g) French onion soup	2 teaspoons parsley	1 kg rump steak, cut into strips	100 g mushrooms, thinly sliced
1/4 cup plain flour	2 teaspoons chives	1/2 cup plain flour	150 mL sour cream
750 g lamb, cubed		salt and pepper
4 spring onions, quartered		1 onion, finely chopped
2 carrots, thinly sliced		1 clove fresh garlic, chopped
250 mL chicken stock		140 g tomato purée
310 g can corn kernels, drained		2 tablespoons tomato paste
2 sticks celery, finely chopped		11/2 cups beef stock
300 mL carton sour cream		1/2 cup red wine

1.In a large casserole dish, combine French onion soup and flour.

2.Toss the lamb in flour mixture, coating thoroughly.

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

4.Cover and cook for 30 minutes on 50%, stirring during cooking.

5.Add corn, celery, parsley, chives and sour cream. Mix well.

6.Cook a further 15 minutes on 50%.

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

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

3.Cook, covered for 15 minutes on 50% power then stir. Re-cover, cook for a further 10 minutes, then stir. Re-cover, cook for 10 minutes.

4.Stir in mushrooms and sour cream. Cook for a further 3-5 minutes on 50%.

5.Serve with boiled rice.

Serves 4 Serves 6

VEGETABLES

CAULIFLOWER AU GRATIN

500 g cauliflower florets

30 g butter

2 tablespoons flour

1 cup milk

1 teaspoon mustard

1/2 cup grated cheese paprika

1.Place cauliflower in a flan dish. Cover and cook for 6-8 minutes on 100%, until tender. Drain.

2.Melt butter in a Pyrex jug for 1 minute on 100%.

3.Stir in flour. Cook for 1 minute on 100%.

4.Gradually stir in milk and mustard. Cook for 3-4 minutes on 100%, stirring every minute.

5.Stir in cheese until melted.

6.Pour over cauliflower. Sprinkle with paprika.

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

Serves 4-6 9

SCALLOPED POTATOES

3 large potatoes (approx. 500 g), peeled and sliced thinly 1/4 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 8 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