baking & roasting

GoulashServes 4Ingredients:750 g stewing steak500 g onions, diced50 g butter or margarineSalt and pepper1 tbsp paprika1 tbsp tomato purée3 tbsp flour750 beef stock or waterMethod:1. Place the meat in a suitable casserole dish orroasting pan with the onions, butter or margarineand tomato purée. Season liberally with the salt,pepper and paprika, sprinkle over the flour, and stirall the ingredients thoroughly. Cook uncovered inthe oven for about 40 minutes.2. Stir thoroughly again, add the stock or water, andcontinue to cook uncovered until done.Setting: Auto roast ConventionalTemperature: 180–200°C 200–220°CShelf level: 1 1Duration: 100–120 minutes 100–120 minutesBeef rouladesServes 4Ingredients:4 thin beef steaksSalt and pepper1 tsp mustard50 g bacon, diced3 onions, diced250 ml stock125 ml double creamCorn flourMethod:1. Season the steak with salt and pepper, and spreadwith mustard. Arrange the bacon and 2 /3 of theonions over the meat, and roll up, securing eachroulade with a meat skewer or kitchen string. Placein a casserole dish or roasting pan, cover, and bakefor around 30 minutes.2. Then add the cream and stir in the rest of theonions. Continue to cook uncovered, adding stockwhen necessary.3. Transfer the roulades onto a serving dish, andremove the skewers or string. Add further stock tothe juices in the pan, and mix in some corn flourpaste to thicken. Simmer, stirring to make a smoothsauce. Pour over the roulades, and serve.Setting: Auto roast ConventionalTemperature: 180–200°C 200–220°CShelf level: 1 1Duration: 100–120 minutes 100–120 minutes202