Filter
Top Products
52
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
1 Place 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.
2 To make the pastry, place the flour, salt, baking
powder and suet in a bowl, mix well.
3 Add 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.
4 Fill 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.
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
1 Mix together the flour, salt and pepper in a dish.
2 Toss the steak in the seasoned flour until well coated.
3 Put all of the remaining ingredients (except cornflour)
into a 2.5l casserole dish, add the steak and stir
well.
4 Cover 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.
STEAK & MUSHROOM PUDDINGSTEAK & MUSHROOM PUDDING
BEEF CASSEROLEBEEF CASSEROLE
R-890SLM_EN.indd 52R-890SLM_EN.indd 52 2/24/09 4:06:30 PM2/24/09 4:06:30 PM