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– 51 –
Meat
M
USSAMAN
B
EEF
C
URRY
Serves: 4
Ingredients:
500
g
round steak diced
1
⁄
3
cup mussaman curry paste
400
g
potato diced
250 ml coconut milk
250 ml beef stock
1 tablespoon brown sugar
Method:
Place steak, curry paste and potato in a 3-litre
casserole dish cook on P10 for 6 minutes. Add
coconut milk, beef stock and brown sugar, stir, cook
on P5 for 40 minutes. Stir once during cooking serve
with jasmine rice.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Curries directions on page
50.
HINT:
TO COOK PAPPADUMS:
Place on paper towel lined microwave safe plate.
Cook on P10 for 10 to 20 seconds for each
pappadum, turning halfway through cooking. Allow
to stand 1 minute before serving.
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.
R
OAST
B
EEF
Serves: 6
Ingredients:
2 k
g
roast beef
seasoned fl our
Method:
Place beef on wire rack with a dish underneath, to
catch drips. Sprinkle beef with seasoned fl our.
To Cook by Combination:
Cook on Combination 1 for 40 to 45 minutes, for a
medium result. Stand covered for 10 minutes before
serving.
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
F00039X90QP_CB.indd 51F00039X90QP_CB.indd 51 2012-6-11 11:37:252012-6-11 11:37:25
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