– 37 –
Meat
B
EEF
B
OURGUIGNONNE
Serves: 4 to 6
Ingredients:
750 g diced chuck steak
4 rashers bacon
6 pickling, onions
2 cloves garlic, minced
1
⁄
4
cup red wine
400 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 mushroom in a 3-litre
casserole dish, stir until combined. Cover and cook
on P7 for 14 to 16 minutes.Stir and cook on P4 for
28 to 30 minutes. Stir and add mushrooms halfway
through cooking
I
TALIAN
B
EEF
C
ASSEROLE WITH
P
OLENTA
D
UMPLINGS
Serves 4 to 6
Ingredients:
2
⁄
3
cup polenta
300 ml boiling water
1
⁄
4
cup grated Parmesan cheese
1 onion, sliced
2 cloves garlic, crushed
1 kg diced beef
1 tablespoon fl our
1 cup beef stock
1 red capsicum, de-seeded, roasted,
peeled and sliced
800 g can crushed tomatoes
1 tablespoon fresh oregano, chopped
2 tablespoons pre-prepared pesto
Method:
Pour polenta into boiling water and stir until well
combined. Cook on P10 for 2 minutes or until mixture
leaves the sides of the dish. Stir in Parmesan cheese
and allow to cool. Place remaining ingredients,
except pesto, into a 3-litre casserole dish. Stir well
and cook on P10 for 10 minutes. Stir and continue
cooking on P5 for 35 to 40 minutes, stir several times
during cooking. Shape polenta into 12 balls and
place them on top of the casserole. Cook on P5 for
10 minutes. Serve casserole topped with pesto.
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
1
⁄
3
cup tomato paste
1
1
⁄
2
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.
G
OULASH
Serves: 4
Ingredients:
1 onion, chopped
1 clove garlic, crushed
1 tablespoon butter
2 tablespoons tomato paste
1 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.
F00039Y50QP_CB.indd 37F00039Y50QP_CB.indd 37 2011-6-29 10:41:402011-6-29 10:41:40
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