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– 52 –
Main Fare Meats
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 1100 W for 1 to 2 minutes. Add remaining ingre-
dients, except mushrooms and peas. Stir until com-
bined. Cover and cook on 1100 W for 8 minutes. Stir
and cook on 440 W for 28 to 29 minutes. Add mush-
rooms and frozen peas. Stir cook on 440 W for 13 to
14 minutes.
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 mush-
rooms) in a 3-litre casserole dish. Stir until combined.
Cover and cook on 800 W for 7 to 8 minutes, stirring
once during cooking. Add mushrooms. Stir and cook
on 800 W for 3 to 4 minutes. Stir through sour cream.
C
ORNED
B
EEF
Serves: 4
Ingredients:
1.5 to 1.7
kg
corned silverside
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
5 cups water
Method:
Rinse corned silverside under cold running water to
remove excess salt. Place corned silverside in 4-litre
casserole dish. Add remaining ingredients. Cover
and cook on 1100 W for 10 minutes. Turn meat,
cover and cook on 100 W for 1¼ to 1½ hours. Stand
corned silverside in cooking liquid for 10 minutes
before carving.
Note: Depending on the size and shape of the
silverside, it may require a further 10 to 15 minutes
on 100 W.
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 1100 W for 7 minutes, stir. Cook on 800 W
for 14 to 15 minutes. Stir halfway through cooking.
Serve with spaghetti.
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 1100 W for 1 minute. Add soy sauce,
Hoisin sauce and chilli sauce to meat mixture. Cook
on 1100 W for 4 to 5 minutes. Add the vegetables,
cover and cook on 1100 W for 3 to 5 minutes, stir-
ring halfway through cooking. Let stand for 5 minutes
before serving.
C
HILLI BEEF
Serves: 4
Ingredients:
500
g
topside beef mince
1 teaspoon minced garlic
35
g
chilli seasoning mix
400
g
tomato purée
400
g
kidney beans, drained
Method:
Place all ingredients in a 3-litre dish. Mix well. Cook
on 800 W for 16 to 17 minutes. Stir halfway through
cooking. Serve in taco shells with chopped toma-
toes and shredded lettuce or with a salad and crusty
bread.
F0003CA00QP_OI_07_180507.indd 52 2018/5/8 14:00:59
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