Sharp R-86STM manual Recipes, Mix together the flour, salt and pepper in a dish

RECIPES

Serves 4

450g braising steak

175g mushrooms

15ml (1 tbsp) mixed herbs 300ml (1/2 pint) beef stock 15ml (1 tbsp) tomato puree 15ml (1 tbsp) cornflour 15ml (1 tbsp) water

Serves 4

30g plain flour

salt & pepper to taste

500g braising steak, diced

25g margarine

100g smoked streaky bacon, chopped

200g carrot, sliced

75g peas

150g mushrooms, halved

100g onion, chopped

300g potatoes, cubed

15ml (1 tbsp) Worcester sauce 300ml (1/2 pint) hot beef stock 150ml (1/4 pint) red wine

15ml (1 tbsp) cornflour blended with water

STEAK & MUSHROOM PUDDING

1Place steak, onion, mixed herbs and stock in a casserole dish. Cover and cook on 70% for 30 minutes. Stir three times during cooking and add the cornflour to thicken.

2To make the pastry, place the flour, salt, baking powder and suet in a bowl, mix well.

3Add enough cold water to form a soft dough. Roll out 2/3 of the pastry and use it to line the base and sides of a greased 1.2 litre (2 pint) pudding basin.

4Fill pastry lined basin with meat leaving room for the lid. Roll out remaining pastry, cut out a circle to cover pudding. Brush with milk. Make a slit in the centre. Cover with cling film, pierce and cook on 70% for 8 minutes.

BEEF CASSEROLE

1Mix together the flour, salt and pepper in a dish.

2Toss the steak in the seasoned flour until well coated.

3Put all of the remaining ingredients (except cornflour) into a 2.5l casserole dish, add the steak and stir well.

4Cover with a lid and cook on COMBI-1, 50% for 30 minutes, stir twice, then stir in the cornflour and cook on 50% for a further 10 minutes.

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2/19/08 4:50:56 PM