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Les langues disponibles
SAVOURY LAMB STEW
750g lamb shoulder
cut in 2.5cm pieces
30ml cooking oil
1 x 300ml can condensed
Tomato soup
METHOD: Preheat frying pan. Heat the cooking oil and brown the meat. Skim off the
excess fat as it accumulates. Combine the tomato soup, water and salt and pour
over the meat. Add the onions. Reduce the heat. Cover and cook for 1 hour or until
the meat is tender. Add peas just before serving and reheat. Serve hot from the
frying pan.
BEEF STROGANOFF
750g round steak cut into strips
Flour, salt and pepper
30ml shortening
150ml chopped onions
1 clove garlic, minced
1 x 200g can mushrooms
METHOD: Preheat the frying pan to 180°C. Dredge meat in seasoned flour. Melt
shortening and brown meat well. Add onions, garlic and mushrooms and sauté
lightly. Reduce heat to 100°C. Combine cream, tomato soup, Worcestershire sauce,
tobasco sauce, salt and pepper and pour over meat. Cover and braise 1 ½ hours or
until tender. Serve over hot spaghetti or rice. Sprinkle with parmesan cheese.
300ml water
5ml salt
8 to 10 small whole onions
300ml canned peas
300ml sour cream
1can tomato soup
15ml Worcestershire sauce
6 to 8 drops Tabasco sauce
2.5ml salt
1ml pepper
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