Sharp R-380D manual Springtime Lamb Casserole, Golden Curry Sausages, Beef Stroganoff, Corned Meat

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.

GOLDEN CURRY SAUSAGES		Serves 4-6
1 kg sausages	2 tablespoons plain flour
1 onion, finely sliced	1 carrot, grated
2 tablespoons butter	2 tablespoons Worcestershire sauce
3 teaspoons curry powder	1 tablespoon brown sugar
11/2 cups water	2 tablespoons brown vinegar

1.Pierce sausages with a fork twice. Arrange on a microwave 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 Balsmati rice and pappadums.

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.

CORNED MEAT Serves 6-8

2 tablespoons brown sugar

2 tablespoons malt vinegar

4 cups hot water

1.5kg corned meat

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

2.Add sugar, vinegar and water.

3.Cover with lid and cook for 64-66 minutes on MEDIUM, turning over halfway through cooking. Allow to stand covered with foil for 10 minutes before serving.

4.Serve with white sauce.

18