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– 44 –
Meat
G
OULASH
Serves: 4
Ingredients:
1 onion, chopped
1 clove garlic, crushed
1 tablespoon butter
2 tablespoons tomato paste
1
⁄
2
teaspoon paprika
500 g lamb, diced
1 small capsicum, diced
1 cup beef stock
2 tablespoons fl our
2 tablespoons water
2 tablespoons sour cream
Method:
Place onion, garlic and butter in 3-litre casserole
dish. Cook on P10 for 1 to 2 minutes. Add tomato
paste and paprika. Cook on P10 for a further 2
minutes. Add lamb, capsicum and stock. Cover and
cook on P6 for 25 to 30 minutes, stirring halfway
through cooking. Mix fl our with 2 tablespoons of
water and stir into goulash mixture. Cook on P10
for 1 to 2 minutes. Stir in sour cream and serve with
pasta and rice.
HINT:
It is better to cook meat for a lesser time in a recipe
and add extra time if needed. This will prevent over
cooking.
P
EPPER
P
OT
B
EEF
Serves: 4
Ingredients:
1 teaspoon minced garlic
1 red capsicum, sliced
400 g can tomatoes
425 g can tomato puree
750 g cubed beef
1
⁄
4
cup tomato paste
1 tablespoon worcestershire sauce
1 teaspoon cracked black pepper
Method:
Combine all ingredients in 3-litre casserole dish.
Cook on P7 for 15 minutes. Stir, cook on P6 for 25
minutes. Serve with boiled or steamed rice.
F
RENCH
O
NION
B
EEF
C
ASSEROLE
Serves: 4
Ingredients:
100 g onion, chopped
1 teaspoon minced garlic
200 g diced potatoes
500 g beef, diced
2 g carrots, diced
1
⁄
3
cup tomato paste
1 cups beef stock
100 g whole button mushrooms
1
⁄
4
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.
B
EEF
B
OURGUIGNONNE
Serves: 4 to 6
Ingredients:
750 g diced chuck steak
4 rashers bacon
6 pickling, onions
2 teaspoon minced garlic
1
⁄
4
cup red wine
125 ml tomato puree
1
⁄
2
cup beef stock
1 teaspoon minced chilli
1 teaspoon dried tarragon
250 g button mushrooms, halved
Method:
Place all ingredients except mushrooms in a 3-litre
casserole dish, stir until combined. Cover and cook
on P7 for 10 to 15 minutes. Stir and cook on P6 for
25 to 30 minutes. Stir and add mushrooms halfway
through cooking
B
ARBECUED
M
ARINATED
S
PARE
R
IBS
Serves: 4
Ingredients:
1 kg pork spare ribs
3
⁄
4
cup fruit chutney
3
⁄
4
cup tomato sauce
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
Method:
Place all ingredients in 3-litre casserole dish and
marinate for several hours or overnight. Cook ribs
covered on P7 for 20 to 25 minutes, turning once
during cooking.
F00039Y40QP_CB.indd 44F00039Y40QP_CB.indd 44 2011-6-29 15:38:112011-6-29 15:38:11
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