Panasonic A883 Operating Manual page 75

Beef Roll with Spinach and
Spring Onion Stuffing
Serves: 4 to 6
Ingredients:
2 thick skirt steaks
(approx. 500 g each), pounded
Stuffing:
1 tablespoon butter
1 clove garlic, crushed
1 /
bunch spinach,
2
washed and roughly chopped
4 spring onions, finely sliced
1 /
cup fresh breadcrumbs
4
salt and pepper
1 egg, lightly beaten
1 tablespoon slivered almonds
Sauce:
1 can (410 g) tomato puree
1 clove garlic, crushed
1 /
cup dried oregano
2
1 /
teaspoon dried thyme
2
1 /
teaspoon dried basil
2
pinch of pepper
Method:
Using a sharp knife, score the smooth side of the steaks to form
a diamond pattern. Place steaks scored side down. Set aside.
Place butter and garlic into a 2-litre casserole dish. Cook on
HIGH for 30 to 40 seconds. Add spinach and spring onions and
cook on HIGH for 3 to 4 minutes. Allow to cool slightly. Add
breadcrumbs, salt and pepper, egg and almonds to mixture. Mix
until well combined. Place stuffing onto steaks and roll up
lengthwise to form two long rolls. Secure rolls with string. Place
beef rolls on a rack in a 3-litre casserole dish. Cook on MED
HIGH for 30 to 35 minutes, turning halfway through cooking.
Allow to stand before carving into slices.
Sauce:
Place all ingredients into a 1-litre pyrex jug and mix well. Cook
on HIGH for 8 to 10 minutes, or until the sauce is a thick pouring
consistency. Pour over beef and serve.
Beef Bourguignonne
Serves: 4
Ingredients:
750 g topside beef
1 /
cup red wine
2
1 clove garlic, crushed
1 bay leaf
125 g streaky bacon, rind removed
and bacon chopped
12 button onions, peeled
1 tablespoon flour
3 /
cup beef stock
4
salt
freshly ground black pepper
2 tablespoons brandy (optional)
125 g button mushrooms,
cleaned and trimmed
Method:
Trim the meat and cut into 2.5 cm cubes. Place in a large
casserole dish with the wine, garlic and bay leaf. Cover and
leave several hours or overnight in a refrigerator. Place bacon in
a shallow dish, cover with paper towel and cook on HIGH for 2
to 3 minutes. Mix in the flour then gradually add the stock.
Combine all remaining ingredients except brandy and
mushrooms.
To Cook by Combination:
Prepare as above, cook on Combination: Convection 160°C +
Low micro power for 50 minutes. Add the brandy and
mushrooms and return casserole to oven uncovered for a
further 10 minutes.
To Cook by Auto Menu:
Prepare as above and cover. Select Casserole
weight then press Start .
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