Sharp R-82STM manual Steak And Kidney Pudding, Summer Pork Casserole, Beef Stroganoff, Meat

MEAT

STEAK AND KIDNEY PUDDING

SERVES 4		PREPARATION TIME - 20 MINUTES
		1 Place steak, kidney, onion, mixed herbs and
450g (1lb) stewing steak, chopped
		stock in a casserole dish. Cover and cook on
100g (4oz) kidney, chopped
		MEDIUM for 65-70 minutes. Stir after half the
	1 medium onion, chopped
		cooking time and add the cornflour to thicken.
2.5ml (1/2tsp) dried mixed herbs (see Tip, page 49)
		2 To make the pastry, place the flour, salt, baking
450ml (3/4 pint) beef stock
		powder and suet in a bowl, mix well.
15ml (1tbsp) cornflour mixed with a little water
		3 Add enough cold water to form a soft dough. Roll
pastry:
		out 2/3 of the pastry and use it to line the base and
225g (8oz) self-raising flour
		sides of a greased 1.2 litre (2 pint) pudding basin.
2.5ml (1/2tsp) salt
		4 Fill pastry lined basin with meat. Roll out remaining
5ml (1tsp) baking powder
		pastry, cut out a circle to cover pudding. Brush
100g (4oz) suet
		with milk. Make a slit in the centre. Cover with
150ml (1/4 pint) cold water
		cling film, cook on HIGH for 13-14 minutes.
15ml (1tbsp) milk

SUMMER PORK CASSEROLE
SERVES 6	PREPARATION TIME - 10 MINUTES
	1 Cook the potatoes with the water with a cover for
450g potatoes, peeled and sliced
	6 minutes on HIGH.	Drain and remove the
4tbsp hot water
450g pork fillet, cut into bite-sized pieces	potatoes with a slotted spoon.
	2 Add the pork, tomatoes, courgettes, basil and
1 can peeled tomatoes
	seasoning to taste. Cook for 15 minutes on HIGH,
4-6 small courgettes, sliced
	stirring half way.
1tsp basil
	3 Overlap the potatoes on top of the meat mixture
salt and pepper to taste
	around the edge of the dish.
100g grated cheese
	4 Cover the potatoes with cheese, place on the low
	rack and cook on DUAL CONVECTION, 220°C,
	MEDIUM for 15 minutes.
BEEF STROGANOFF
SERVES 4	PREPARATION TIME -	10 MINUTES
	1 Place the steak, flour, salt and pepper in a 2.5
1kg (2lb) rump steak, cut into strips
50g (2oz) plain flour	litre (approx. 4 pint) casserole dish, mix well.
salt and pepper to taste	2 Stir in the onion, purée, stock and wine.
1 large onion, finely chopped	Cover and cook on MEDIUM for 50-55 minutes,
	stir 2-3 times during cooking.
30ml (2tbsp) tomato purée
	3 Stir in mushrooms, cook on MEDIUM for 6-7
450ml (3/4 pint) hot beef stock
	minutes.
150ml (1/4 pint) red wine
	4 Stir in the cream before serving.
100g (4oz) mushrooms, thinly sliced
	Serve on a bed of tagliatelle or rice.
150ml (1/4 pint) soured cream

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