Add to the frypan. Cover and allow to simmer until chicken is tender. 3. Combine cornflour and water. Add to chicken, stirring until sauce boils and thickens. Simmer for a further 5 minutes. Serve with steamed rice. 19 Main courses cont. Beef. Chateaubriand with Mushrooms serves 4-6 1 piece fillet steak (about 1kg) 6 shallots, finely chopped 1/2 cup dry red wine 2 teaspoon butter or margarine 200g mushrooms, sliced juice of 1/2 lemon 1 cup beef stock 1 tablespoon corn flour 2 tablespoons cream 1. Place fillet into a large dish, sprinkle with shallots and pour over wine. Cover and marinate for 2 hours. 2. Heat oil and butter or margarine in frypan on setting 7. Add meat and brown on all sides. Reduce temperature to setting 5. Cover and cook to desired doneness. Set meat aside and cover with aluminium foil to keep warm. 3. Add mushrooms and lemon juice, saute for 2 minutes. 4. Add beef stock and marinade, bring to the boil. Blend cornflour with a little water. Add to the stock, stirring constantly until sauce boils and thickens. Stir through cream. DO NOT BOIL. 5. To Serve: Slice beef and serve with sauce. Serve with steamed vegetables. Pepper Steak Serves 4 4 pieces fillet steak 2 teaspoons crushed black peppercorns 60g butter 2 teaspoons oil 3/4 cup dry white wine 1 tablespoon brandy or dry sherry 2. Heat butter and oil in frypan on setting 7. Add steaks and cook quickly on both sides to seal in the juices. Reduce heat to setting 5 until desired doneness. Remove steaks to hot serving plates. 3. Add wine and brandy, bring to the boil. Strain through a fine sieve. Serve over steak. Stir Fry Beef Serves 6 2 tablespoons oil 500g topside steak, cut into thin strips 2 onions, peeled and cut into thin wedges 1 clove garlic, peeled and finely chopped 1 teaspoon finely grated green ginger 1 green capsicum, seeds removed, cut into thin strips 1 red capsicum, seeds removed, cut into thin strips 1 celery stalk, cut into thin diagonal strips 1 beef stock cube blended with 1 tablespoon hot water 2 tablespoons soy sauce 2 teaspoons brown sugar 1 tablespoon cornflour, blended with 2 tablespoon cold water 2 shallots, sliced into 2cm pieces 1/4 cup toasted almonds 1. Heat oil in frypan on setting 7. Add meat and brown. Set aside 2. Reduce heat to setting 5. Add onions, garlic and ginger, saute until tender. 3. Add capsicum and celery, saute for 2-3 minutes. Add beef stock, soy sauce and brown sugar. Bring to the boil. Stir through combined cornflour and water until mixture boils and thickens. 4. Return meat to the frypan. Add shallots and 1. Press the crushed pepper into the steak on cook uncovered for 5-10 minutes. both sides. Allow steak to stand 1 hour. Serve with steamed rice. 20 Main courses cont. Veal. Veal with Mushrooms Serves 4 1 tablespoon butter or margarine 1 tablespoon oil 100g mushrooms, sliced 4 veal steaks plain flour fresh ground pepper to taste 1 tablespoon plain flour, extra 1/2 cup water }combined 1 beef stock cube 1/2 cup cream 1. Heat butter or margarine and oil in frypan on setting 5. Add mushrooms and saute until tender. Set aside. 2. Coat veal steaks in flour seasoned with pepper. Cook steaks on either side until golden. Set aside and keep warm. 3. Add extra flour and cook for 1 minute. Add combined water and stock cube, stirring until sauce boils and thickens. 4. Reduce heat to setting 2, add mushrooms and heat through. Stir through cream. To Serve: Spoon sauce over veal steaks. Serve with steamed vegetables. Weiner Schnitzel Serves 4 4-6 (approx. 750g), thinly cut veal steaks fresh ground pepper juice of 1 lemon plain flour 3 eggs, lightly beaten dry breadcrumbs 1 tablespoon butter or margarine 3 tablespoons oil 1. Pound out veal steak with meat mallet or rolling pin. 2. Sprinkle a little pepper over one side of each steak. Sprinkle the other side with lemon juice. 3. Coat veal steaks lightly in flour. Dip into egg and then into breadcrumbs, pressing breadcrumbs on firmly. Refrigerate for 1 hour. 4. Heat butter or margarine and oil in frypan on setting 7. Cook veal quickly on both sides until golden brown. Drain on absorbent paper. Serve with a wedge of lemon juice. Veal Paprika Serves 4 4-6 (approx. 750g) veal steaks plain flour 2 tablespoons butter or margarine 1 medium onion, peeled and thinly sliced 1 clove garlic, peeled and finely chopped 2 teaspoons paprika 1 tablespoon plain flour, extra 1 beef stock cube dissolved in 1 cup water 11/2 tablespoons tomato paste 2 tablespoons sour cream 1. Coat veal steaks lightly in flour. 2. Heat butter or margarine in frypan on setting 5. Cook veal quickly on both sides until lightly golden. Set aside. 3. Add onion and garlic, saute until tender. 4. Add paprika, extra flour. Gradually add combined beef stock cube and water, stirring constantly until mixture boils and thickens. 5. Reduce temperature to simmer. Stir throu...

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