Taste: Texture:
Seasoned Gravy
Unique Thick
Delicious Chunky
Aroma: Appearance:
Pungent Brown coloured
Aromatic Smooth
Seasoned Neat
Weekly Reflection:
How does your recipe fit within the Australian guide to healthy eating?
This dish contains many vegetables such as onions, tomatoes. It also contained garlic, mushroom and other mixtures such as poppy seed and salt to the meal. According to the AGHE guidelines, this meal would scale towards the unhealthier side because it isn't something you should eat regularly. The meal does not contain much nutritious value besides the vegetables.
How did you delegate the tasks during the cook with your partner?
My partner and I both collected the ingredients. I began to coat the rump steak, then I cut the onions. My partner cut the mushrooms and placed the garlic whilst I started to cook the meat. Then, I added the onions and garlic with the meat and cooked for several minutes. My partner began to cook the pasta whilst I poured the tomato paste, stock and water with the meat in the frypan. My partner chopped the parsley and mixed it with the pasta, after i finished cooking the meat. Finally, my partner and I placed the pasta and meat together to produce out final product.
What aspects of this cook did you find difficult and how did you overcome these?
I found that trying to speed up our production and work rate might have been challenging, because we only completed the dish about 15 minutes after recess. I overcame this problem by using my cooking time more efficiently and maintaining a good flow of speed while cooking.
What aspects of this cook did you enjoy and why? Elaborate on your 5 star rating:
This dish was rated a 5 out of 5. The decision was made because of the extraordinary flavour and the exceptional taste of the meal itself. The scent of the meal was quite aromatic and the texture was beautiful. I enjoyed creating the pasta and cooking the beef with tomato paste and stock.
What new skills did you learn this week?
I learned many new skills throughout the process of cooking this meal. I learned how to cook pasta and how to make stroganoff with stock, tomato paste and other ingredients.
A brief history of this dish, 50 -100 words (where did it originate from etc):
The beef stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with sour cream. The recipe, which is of Russian origin, has been known since the eighteenth century, but its name appears to originate from County Paul Stroganoff, a nineteenth-century Russian diplomat.
How does your recipe fit within the Australian guide to healthy eating?
This dish contains many vegetables such as onions, tomatoes. It also contained garlic, mushroom and other mixtures such as poppy seed and salt to the meal. According to the AGHE guidelines, this meal would scale towards the unhealthier side because it isn't something you should eat regularly. The meal does not contain much nutritious value besides the vegetables.
How did you delegate the tasks during the cook with your partner?
My partner and I both collected the ingredients. I began to coat the rump steak, then I cut the onions. My partner cut the mushrooms and placed the garlic whilst I started to cook the meat. Then, I added the onions and garlic with the meat and cooked for several minutes. My partner began to cook the pasta whilst I poured the tomato paste, stock and water with the meat in the frypan. My partner chopped the parsley and mixed it with the pasta, after i finished cooking the meat. Finally, my partner and I placed the pasta and meat together to produce out final product.
What aspects of this cook did you find difficult and how did you overcome these?
I found that trying to speed up our production and work rate might have been challenging, because we only completed the dish about 15 minutes after recess. I overcame this problem by using my cooking time more efficiently and maintaining a good flow of speed while cooking.
What aspects of this cook did you enjoy and why? Elaborate on your 5 star rating:
This dish was rated a 5 out of 5. The decision was made because of the extraordinary flavour and the exceptional taste of the meal itself. The scent of the meal was quite aromatic and the texture was beautiful. I enjoyed creating the pasta and cooking the beef with tomato paste and stock.
What new skills did you learn this week?
I learned many new skills throughout the process of cooking this meal. I learned how to cook pasta and how to make stroganoff with stock, tomato paste and other ingredients.
A brief history of this dish, 50 -100 words (where did it originate from etc):
The beef stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with sour cream. The recipe, which is of Russian origin, has been known since the eighteenth century, but its name appears to originate from County Paul Stroganoff, a nineteenth-century Russian diplomat.