Beef Stroganoff and Baked Apples workplan recipe

Name: Connor Machell

Country: Russia and unknown             Product: Beef Stroganoff and Honey Nut Crumble Apples

Requirements from home: 2 take home containers

Ingredients	Quantity required	Utensils
For Stroganoff: 250g fettucine 600g rump steak 20g butter 1 medium brown onion 2 garlic cloves 1 tablespoon paprika 1 cup sour cream ½ cup beef stock 1 tablespoon lemon juice 2 tablespoons chopped chives 1 carrot 1 fresh tomato 2 celery sticks 1 tablespoon olive oil                          For Apple crumble: 40g butter ½ cup (75g) plain flour 80g pine nuts 1/3 cup (35g) rolled oats 2 tablespoons brown sugar 1 teaspoon grated lemon rind ½ teaspoon ground cinnamon 8 apples (royal gala/pink lady preferably) ¼ cup honey Cream for serving
Procedure to follow
Preparation to be COMPLETED at home before class
Skills/preparation to be DEMONSTRATED in class
Method
Stroganoff: Cook fettucine in a large saucepan (following instructions on packet)
Grate carrot and cut tomato. Put to side
Add oil to a medium heat pan
Thinly slice then cook beef for around 3 minutes per piece or until brown, then transfer the beef to a bowl.
Add and melt butter in pan then add onion and garlic. Cook for around 5 minutes then add tomato and carrot and cook for another 5.
Add paprika, cook for around 1 minute then add sour cream and beef stock, cook for another 2 minutes then re-add beef and lemon juice. Stir to combine.
Serve mixture over pasta. Sprinkle with chives
Eat and enjoy
Apple crumble:
Preheat oven to 180c
Rub chilled cubed butter into plain flour until crumbs form. Add in pine nuts, oats, brown sugar, lemon rind and cinnamon.
Remove cores from apples. Score around the centre of the apple with a knife.
Press crumble mixture into center of apples and place them into a baking dish.
Sprinkle remaining crumble mixture over top of apples. Drizzle with honey
Bake for 20-25 minutes. Remove and drizzle with extra honey. Serve with cream.