1. Beef Stroganoff N5 HPC

2. Learning Intention  To use flour as a thickening agent

3. Recipe  ½ cup basmati rice  50g beef strips  ½ onion  ¼ red pepper  1 mushroom  15ml plain flour  150ml water  ½ beef stock cube  15ml crème fraiche  Bay leaf 1. Put ½ pan of water on to boil – add basmati rice when boiling. Keep checking occasionally 2. Finely dice onion, thinly slice red pepper and mushroom. Put onto a plate 3. Collect beef strips 4. Make up beef stock in a jug 5. Check rice (drain if necessary) 6. Gently heat 15ml oil in a pan – fry beef gently until browned 7. Add veg and fry for 5 minutes 8. Add 15ml flour and coat contents of pan 9. Gradually add beef stock until thickened. Add bay leaf and simmer for 15 minutes 10. Turn off heat, remove bay leaf and stir in crème fraiche 11. Taste and season 12. Drain rice and serve with beef. Garnish if desired 13. Wash up & wipe down cookers

4. Success Criteria – Class discussion  What happened if you added the stock too quickly?  What happened if you had the heat too high when you added the flour? Think about cooker and temperature control at all times throughout a lesson!!