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SPRINGTIME
LAMB CASSEROLE
1 packet (30 g) French onion soup
1 kg rump steak, cut into strips
‘14 cup plain flour
l/2 cup plain flour
750 g lamb, cubed
salt and pepper
4 spring onions, quartered
1 onion, finely chopped
2 carrots, thinly sliced
2 tablespoons tomato puree
250 mL chicken stock
1 l/2 cups beef stock
310 g can corn kernels, drained
l/4 cup red wine
2 sticks celery, finely chopped
100 g mushrooms, thinly sliced
300 mL carton sour cream
300 mL sour cream
1. In a large casserole dish, combine French onion soup and flour.
2. Toss the lamb in flour mixture, coating thoroughly.
3. Add onions and carrots, stir in chicken stock and mix well.
4. Cover and cook for 28-30 minutes on 50%, stirring during cooking.
5. Add corn, celery and sour cream. Mix well.
6. Cook a further 12-15 minutes on 50%.
Serves 4
5. Serve with boiled rice.
BEEF STROGANOFF
I. Toss steak with flour, salt and pepper in a freezer bag until evenly
coated.
2. Place steak, left-over flour, onion, tomato puree, beef stock and red wine
in a large casserole dish.
3. Cook, covered, for 35-40 minutes on 50%, stirring twice during cooking.
4. Stir in mushrooms and sour cream. Cook for a further 5-7 minutes on
50%.
Serves 6
VEGETABLES
CAULIFLOWER AU GRATIN
SCALLOPED POTATOES
1.
3
C.
3.
4.
5.
6.
7.
500 g cauliflower florets
30 g butter
2 tablespoons flour
1 cup milk
1 teaspoon mustard
l/2 cup grated cheese
paprika
Place cauliflower in a flan dish. Cover and cook for 6-8 minutes on
lOO%, until tender. Drain.
1.
Melt butter in a Pyrex jug for 50 seconds-lminute on 100%.
Stir in flour. Cook for 50 seconds on 100%.
Gradually stir in milk and mustard. Cook for 3-4 minutes on lOO%,
stirring every minute.
Stir in cheese until melted.
Pour over cauliflower. Sprinkle with paprika.
Cook for 3-4 minutes on 100%.
2.
3.
4.
5.
led and sliced thinly
3 large potatoes (approx. 500 g), pee
l/4 cup water
1 large onion, sliced
200 g carton light sour cream
1 egg
90 g cheddar cheese, finely grated
paprika
Place potatoes in a round or oval shallow dish, add water, cover, and
cook for 6 minutes on 100%.
Drain off water.
Arrange sliced onion over potatoes.
Combine sour cream and egg. Mix well and pour over potatoes.
Sprinkle with cheese and a little paprika if desired.
Cook uncovered, 11-13 minutes on 70%.
Serves 4-6