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– 50 –
Meat
F
RENCH
O
NION
B
EEF
C
ASSEROLE
Serves: 4
Ingredients:
100
g
onion, chopped
1 teaspoon minced garlic
200
g
diced potatoes
600
g
beef, diced
100
g
carrots, diced
⅓ cup tomato paste
1½ cups beef stock
100
g
whole button mushrooms
¼ cup frozen peas
Method:
Place onion and garlic in 3-litre casserole dish. Cook
on P10 for 1 to 2 minutes. Add remaining ingredients,
except mushrooms and peas. Stir until combined.
Cover and cook on P10 for 8 minutes. Stir and cook
on P4 for 28 to 30 minutes. Add mushrooms and
frozen peas. Stir cook on P4 for 14 to 15 minutes.
S
PAGHETTI
M
EAT
S
AUCE
Serves: 4 to 6
Ingredients:
500
g
minced beef
1 onion, chopped
1 clove garlic, minced
425
g
can tomatoes
1 cup tomato paste
2 beef stock cubes
1 teaspoon dried mixed herbs
pepper
Method:
Combine all ingredients in a 3-litre casserole dish.
Cook on P10 for 7 minutes, stir. Cook on P7 for 14 to
16 minutes. Stir halfway through cooking. Serve with
spaghetti.
B
EEF
S
TROGANOFF
Serves: 4
Ingredients:
1 onion, sliced
1 clove garlic, minced
750
g
rump steak sliced thinly
2 tablespoons tomato sauce
2 tablespoons worcestershire sauce
1 beef stock cube
1 teaspoon paprika
⅓ cup sour cream
200
g
sliced mushrooms
Method:
Place all ingredients (except sour cream and
mushrooms) in a 3-litre casserole dish. Stir until
combined. Cover and cook on P7 for 7 to 9 minutes,
stirring once during cooking. Add mushrooms. Stir
and cook on P7 for 4 to 5 minutes. Stir through sour
cream.
C
HINESE
B
EEF AND
V
EGETABLES
Serves: 4 to 6
Ingredients:
500
g
rump steak sliced
1 teaspoon chopped ginger
1 clove garlic, chopped
1 tablespoon soy sauce
¼ cup Hoisin sauce
¼ cup sweet chilli sauce
3 cups sliced vegetables
Method:
Place steak, ginger and garlic in a 3-litre casserole
dish. Cook on P10 for 1 minute. Add soy sauce,
Hoisin sauce and chilli sauce to meat mixture. Cook
on P10 for 4 to 5 minutes. Add the vegetables, cover
and cook on P10 for 3 to 5 minutes, stirring halfway
through cooking. Let stand for 5 minutes before
serving.
F0003BQ60QP_CB_00_160531.indd 50F0003BQ60QP_CB_00_160531.indd 50 2016/8/18 13:07:472016/8/18 13:07:47
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