– 32 –
Main Fare Meats
(continued)
C
HILLI
B
EEF
Serves: 4
Ingredients:
500 g
minced beef
1 onion,
diced
1
clove garlic, crushed
35 g
packet chilli seasoning mix
410 g
can tomato puree
420 g
can kidney beans, drained
Method:
1. Place all ingredients in a 2-litre casserole dish. Mix
well. Cook on High for 20-25 minutes. Stir halfway
through cooking.
2. Serve in taco shells or in tortillas with salad and
cheese.
C
HINESE
B
EEF AND
V
EGETABLES
Serves: 4
Ingredients:
400 g
rump steak, sliced
1 teaspoon
chopped ginger
1
clove garlic, crushed
1 tablespoon
soy sauce
2 tablespoons
Hoi Sin sauce
1
⁄
4
cup
beef stock
2 cups
sliced vegetables
Method:
1. Place steak, ginger and garlic in a 3-litre casserole
dish. Cook on High for 1 minute.
2. In a 1 cup jug combine sauces with stock. Add to
meat mixture. Cook on High for 1-2 minutes.
3. Add vegetables and cook on High for 4-5 minutes,
stirring halfway through cooking.
4. Let stand for 5 minutes before serving with rice or
noodles.
B
EEF
S
TROGANOFF
Serves: 4
Ingredients:
1 onion,
sliced
500 g
rump steak sliced into ribbons
2 tablespoons
tomato sauce
2 tablespoons
worcestershire sauce
1
beef stock cube
1
⁄
3
cup
sour cream
200 g
sliced mushrooms
Method:
1. Place all ingredients (except sour cream and
mushrooms) in 3-litre casserole dish. Stir until
combined.
2. Cook on Medium for 10 to 12 minutes, stirring once
during cooking. Add sour cream and mushrooms.
3. Stir and cook on Medium for 4 to 5 minutes.
S
PAGHETTI
M
EAT
S
AUCE
Serves: 4
Ingredients:
500 g
minced beef
1 onion,
diced
1
clove garlic, crushed
420 g
can tomatoes
1
⁄
2
cup
tomato paste
2 tablespoons
chopped basil
Method:
1. Combine all ingredients in a 3-litre casserole dish.
Cook on High for 7-8 minutes, stir.
2. Cook on Medium for 16-18 minutes. Stirring
halfway through cooking.
3. Serve over hot spaghetti.
F
RENCH
O
NION
B
EEF
C
ASSEROLE
Serves: 4
Ingredients:
1 onion,
diced
1 teaspoon
mixed dried herbs
200 g
diced potatoes
500 g
chuck steak, cubed
20 g
french onion soup mix
1
⁄
3
cup
tomato puree
2 cups
beef stock
Method:
1. Place onion and herbs in a 3-litre casserole dish.
Cook on High for 1-2 minutes.
2. Add remaining ingredients, stir until combined.
Cover and cook on High for 10 minutes.
3. Stir and cook on Medium for 20-25 minutes,
stirring once during cooking.
4. Let stand 5 minutes before serving.
T
HAI
B
EEF
C
URRY
Serves: 4 to 6
Ingredients:
1
onion, thinly sliced
2 tablespoons
Thai green curry paste
500 g
thinly sliced lean beef
1
⁄
2
red capsicum, thinly sliced
1
carrot, thinly sliced
1
zucchini, sliced
200 g
broccoli, broken into fl owerets
1 cup
coconut milk
1 tablespoon
soy sauce
1 tablespoon
lemon juice
2 tablespoons
shredded fresh basil
1
⁄
2
cup
roasted unsalted peanuts
Method:
Place the onion and curry paste into a 4-litre dish.
Cook on High for 2 to 3 minutes. Add the beef and
cook on High for 4 to 6 minutes, stirring halfway
through cooking. Add the vegetables and coconut milk
and cook on High for 6 to 8 minutes. Mix in the soy
sauce, lemon juice and basil and serve sprinkled with
peanuts.
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F0003BA30QP.indd 32
2011-7-4 10:07:30
2011-7-4 10:07:30
