Sharp R-330J(W) manual Golden Curry Sausages, Beef Stroganoff, Shepherds Pie, Veal And Eggplant

GOLDEN CURRY SAUSAGES		Serves 4-6	BEEF STROGANOFF	Serves 6
1 kg sausages	2 tablespoons plain flour		1 kg rump steak, cut into strips	11/2 cups beef stock
1 onion, finely sliced	1 carrot, grated		1/2 cup plain flour	1/4 cup red wine
2 tablespoons butter	2 tablespoons Worcestershire sauce		salt and pepper	100 g mushrooms, thinly sliced
3 teaspoons curry powder	1 tablespoon brown sugar		1 onion, finely chopped	300 mL sour cream
11/2 cups water	2 tablespoons brown vinegar		2 tablespoons tomato purée

1.Pierce sausages with a fork twice. Arrange on a microwave safe rack.

2.Cook sausages for 14-16 minutes on MEDIUM, turning halfway through cooking. After cooled, slice into rounds.

3.Mix sugar, vinegar, curry powder, flour, Worcestershire sauce and water together in a jug.

4.In a 3-litre casserole dish combine butter, onions and cook for 2-3 minutes on HIGH, or until onions become transparent.

5.Add carrot, sausages and sauce. Mix well and cook for an extra 6-7 minutes on MEDIUM.

6.Serve hot with Basmati rice and pappadums.

SHEPHERD'S PIE		Serves 6-8
4 large potatoes (approx.1 kg)		2 tablespoons gravy powder
butter		250 g frozen mixed vegetables
milk		1 tablespoon Worcestershire sauce
2 tablespoons fresh chives, chopped		1 can chopped tomatoes
salt and pepper		2 tablespoons parsley
1 kg minced beef		60 g grated chedder cheese
1 onion, chopped		salt and pepper to taste
1.	Peel and cut potatoes into 2.5 cm cubes. Place in a large bowl. Add 2
	tablespoons water; cover and cook for 10-12 minutes on HIGH or until
	tender. Stir halfway through cooking. Drain.
2.	Mash potatoes; add butter, milk, chives, salt and pepper until it forms a
	smooth consistency.
3.	In a large bowl, combine mince and onion and cook for 8 minutes on
	MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.
4.	Place frozen mixed vegetables in a shallow dish and cook for 2 minutes on
	HIGH.
5.	Add gravy powder, mixed vegetables, Worcestershire sauce, tomatoes,
	parsley and seasoning. Mix well.
6.	Spoon mixture into a 25 x 20 cm rectangular dish.
7.	Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.
8.	Cook for 20-22 minutes on MEDIUM HIGH.
9.	Allow to stand covered with foil for 10 minutes before serving.		8

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.

VEAL AND EGGPLANT		Serves 4-6
750 g veal, diced	3 shallots, sliced
1 Iarge eggplant, cubed	1 yellow capsicum, sliced
1 tablespoon flour	420 g can peeled tomatoes
2 teaspoons fresh sage	2 tablespoons continental parsley,
black pepper to taste	chopped
1 teaspoon chicken stock powder	2 tablespoons tomato paste
4 rashers bacon, chopped

1.Toss veal in combined flour, fresh sage, chicken stock powder and black pepper.

2.Stir in bacon, shallots, crushed tomato, yellow capsicum, tomato paste and aubergine.

3.Cover and cook for 32-34 minutes on MEDIUM, stirring 2-3 times during cooking.

4.Sprinkle with parsley and serve with rice and Kalamata olives.