For the potatoes, I do tthe microwave thing too, makes cooking time sooo much shorter, but I wrap my taties in some foil to cook them. Then cook them for about 1/2 hr or so (not an exact science!!). I usually put bolegnaise with some bacon in it and then sour cream or cheese on top, mmmm yummo!! Now I want a potato....

Here's a strog recipe, just dont put in the mushies.

Beef Stroganoff

2 tbs olive oil
500g rump steak, cut across the grain into thin strips
1 medium brown onion, cut into thin wedges
2 garlic cloves, crushed
300g mushroom flats, sliced
2 tsp cornflour
1 250g carton sour cream
2 tbs tomato paste
125mls (1/2 cup) beef stock
2 tbs finely chopped fresh continental parsley
400g dried fettuccine pasta

Method
Heat 2 tsp of oil in a wok or frying pan over high heat until just smoking. Add 1/2 the steak and stir-fry for 2 minutes or until just cooked. Remove from wok. Repeat with another 2 tsp of oil and remaining steak. Remove from wok.
Reduce heat to medium. Add remaining oil to wok. Add onion and garlic and cook for 5 minutes or until soft. Add mushrooms and cook for 5 minutes or until soft.
Combine cornflour, sour cream and tomato paste in a bowl. Add to wok with stock and stir well. Reduce heat to medium-low and simmer for 5 minutes. Return steak to wok and stir well. Cook for 2-3 minutes or until steak is just heated through. Stir in parsley.
Meanwhile, cook pasta in pan of salted boiling water, following packet directions; until al dente. Drain. Serve with beef stroganoff.


Enjoy