Meat Recipes

Beef Stew

1 ib (600 g) stewing steak
1 tablespoon (1 - 1 5ml spoon) oil or bacon
dripping
1 oz (25 g) plain flour
1 8-oz (225 g) can tomatoes
'/» pint (60 ml) beef stock
'/» pint (60 ml) cold coffee
1 medium potato peeled and cubed
1 medium carrot scraped and sliced
1 medium onion sliced
1 celery stalk sliced
1 tablespoon (1 x 15 ml spoon) tomato
puree
'/4 teaspoon (1/4 x 5 ml spoon) thyme leaves
1/4 teaspoon (1/4 x 5 ml spoon) salt
1 teaspoon (1 x 5 ml spoon) pepper

1.Combine meat and oil in glass casserole.
Cover. Microwave at Power High for 4 minutes,
stirring once.

2.Stir flour into meat. Add remaining ingredients. Coven Microwave at Power Defrost for 42 minutes. Stir after 22 minutes cooking time. If meat is not fork tender microwave at Power
Defrost for an additional 10 minutes.

Beef Stroganoff

1 oz (25 g) butter or margarine
1 small onion chopped
1Ib (600 g) fillet or rump steak cut into thin
strips
4 oz (100 g) sliced mushrooms pinch dried
thyme leaves
1/2 teaspoon (1/2 x 5ml spoon) salt
1/4 teaspoon (1/4 x 5ml spoon) pepper
beef stock
2 oz (50 g) plain flour
4 to 8 oz (120 to 240 ml) sour cream or yoghurt
1.Combine butter and onion in a round baking
dish. Microwave uncovered at Power High for 3
to 5 minutes or until onion is fairly soft, stirring
once.

2.Add beef, mushrooms and seasoning.
Microwave uncovered at Power High for 6 to 8
minutes or until beef is tender, stirring twice.

3.Drain liquid from beef into 1-pint (600 ml)
measuring jug or bowl. Add enough beef stock
to measure to equal 1A-pint (150 ml). Set aside.
Stir flour into meat blending until smooth.
Slowly add juice and stock mixture.
Stir. Microwave uncovered at Power Medium for
3 to 5 minutes or until sauce has thickened, stir¬
ring once. Stir in sour cream or yoghurt.
Microwave at Power Defrost for 2 to 31/2 min¬
utes, stirring every minute. Do not let sauce boil
or sour cream will curdle.

Tipsy Chicken

2¹/2 to 3 Ibs (1.2 to 1.5 kg) chicken cut into

serving pieces

¹/2 teaspoon (¹/2 x 5ml spoon) salt

¹/4 teaspoon (¹/4 x 5ml spoon) pepper

1 large onion thinly sliced

Ve pint (80 ml) dry sherry

1 tablespoon (1 x 15 ml spoon) soya sauce

1 tablespoon (1 x 15 ml spoon) lemon juice

1 tablespoon (25 g) plain flour

1.   Arrange chicken pieces in a round baking dish with meatier, thicker portions facing toward the outer edge of the dish. Sprinkle with salt and pepper and top with onion and bacon.Combine all remaining ingredients in a small

bowl. Pour mixture evenly over chicken.

2.   Cover chicken with greaseproof paper. Microwave at Power High for 13 to 16 minutes

or until chicken is tender, turning chicken after 9 minutes cooking time. Let stand covered 5 min­utes before serving. Stir pan juices until smooth and spoon over chicken.

Barbecued Chicken

2¹/2 to 3 Ibs (1.2 to 1.5 kg) chicken cut into

serving pieces

1 cup barbecue sauce

1.   Arrange chicken in round baking dish with the meatier, thicker portions facing toward the
edge of the dish. Cover with greaseproof paper. Microwave at Power High for 4 minutes. Drain
and turn over.

2.   Brush half the barbecue sauce onto the chick­en. Microwave uncovered at Power High for 5 to
7 minutes. Turn. Brush with remaining sauce and continue to microwave at Power High for an additional 4 to 7 minutes or until chicken is ten­der. Let stand uncovered 5 minutes before serv­ing.

Special Chicken Casserole      

1 Ib (450 g) chopped cooked chicken
8 oz (225 g) thinly sliced celery

2 oz (50 g) blanched almonds toasted

1 to 2 tablespoons (1 to 2 x 15 ml spoon) grated onion

1 10³/4-oz (330 g) can cream of mushroom
soup

2 tablespoons (2 x 15 ml spoon) dry white
wine or dry sherry

1 tablespoon (1 x 15 ml spoon) lemon juice 4 oz (100 g) shredded processed cheese 4 oz (100 g) crushed cream crackers

1.  Combine all ingredients, except cheese and crackers, in a round baking dish. Cover.
Microwave at Power High for 10 to 12 minutes or until heated through, stirring twice.

2.  Sprinkle first with cheese, then with crushed cream crackers. Microwave uncovered at Power

High for 2 minutes.