Panasonic NN-C2000W Manuale Utente
67
Cooking Guide
Main Fare Meats
Beef Roll with Spinach and
Spring Onion Stuffing
Spring Onion Stuffing
Serves: 4 to 6
Ingredients:
2
2
thick skirt steaks
(approx. 500 g each), pounded
(approx. 500 g each), pounded
Stuffing:
1 tablespoon
1 tablespoon
butter
1
clove garlic, crushed
1
/
2
bunch spinach,
washed and roughly chopped
washed and roughly chopped
4
spring onions, finely sliced
1
/
4
cup
fresh breadcrumbs
salt and pepper
salt and pepper
1
egg, lightly beaten
1 tablespoon
slivered almonds
Sauce:
1 can (410 g)
1 can (410 g)
tomato puree
1
clove garlic, crushed
1
/
2
cup
dried oregano
1
/
2
teaspoon
dried thyme
1
/
2
teaspoon
dried basil
pinch of pepper
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.
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.
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
750 g
topside beef
1
/
2
cup
red wine
1
clove garlic, crushed
1
bay leaf
125 g
streaky bacon, rind removed
and bacon chopped
and bacon chopped
12
button onions, peeled
1 tablespoon
flour
3
/
4
cup
beef stock
salt
freshly ground black pepper
salt
freshly ground black pepper
2 to 3
brandy (optional)
tablespoons
125 g
button mushrooms,
cleaned and trimmed
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.
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 1 for
50 minutes. Add the brandy and mushrooms and
return casserole to oven uncovered for a further
10 minutes.
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
,
then press
.
Start
Casserole
Beef Roll with Spinach and Spring Onion Stuffing
A
MC