Sunbeam FP8910 Beef Stroganoff, Steamed Salmon Parcels, Recipes continued, cloves garlic, crushed

Recipes continued

Beef Stroganoff Serves 4-6

2 tablespoons olive oil

2 tablespoons flour

1 kg beef strips

2 small cloves garlic, crushed

¼cup tomato paste 1 cup beef stock

250g mushrooms, sliced 150ml sour cream

Salt and freshly ground black pepper

1.Dust beef in flour, shaking off excess flour. Heat oil in frypan on setting 6; cook beef in batches until browned.

2.Return all beef to pan and add remaining ingredients, except sour cream. Cover and cook on setting 4 for about 45 minutes or until the beef is tender.

3.Stir through sour cream. Season with salt and pepper. Serve with buttered noodles.

Steamed Salmon Parcels Serves 4

4 x 180g Atlantic salmon fillets

1 stalk lemon grass, white only, chopped finely

4 eschalots, sliced thinly ¹/³ cup coriander leaves

1 large red chilli, seeded and sliced

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

½cup coconut milk Sea salt

Freshly ground black pepper 1 tablespoon peanut oil

4-6 baby bok choy, quartered Steamed jasmine rice, to serve

1.Preheat frypan on setting 8 with the lid on for 5 minutes.

2.Combine the lemon grass, eschalots, coriander, chilli, garlic, ginger, coconut milk and salt and pepper in a bowl and mix well.

3.Place each piece of salmon on 4 individual pieces of aluminium foil. Divide the coconut mixture evenly over the tops of the salmon. Fold each piece of foil up to make 4 sealed parcels.

4.Place parcels in frypan and cook, covered, on setting 6 for about 12-15 minutes or until cooked as desired. Remove from heat.

5.Quickly increase heat in frypan and heat oil; toss bok choy for 1-2 minutes until wilted; season with salt and pepper.

6.Serve salmon with bok choy and steamed jasmine rice.

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