Panasonic NN-S781 g Lamb mince Onion, chopped, Beef stock powder, Steamed rice, Onion, sliced

onion, sliced

rump steak sliced thinly tomato sauce

worcestershire sauce beef stock cube

sour cream sliced mushrooms

paprika

Main Fare Meats

C URRIED		M INCE	(S)
Serve: 4
Ingredients:
500 g			lamb mince
1			onion, chopped
2 tablespoons		flour
1	tablespoon	curry powder
1	tablespoon	beef stock powder
450 g			potatoes, peeled and finely diced
2 cups			water

Method:

Combine all ingredients in 3-litre casserole dish. Cover and cook on P7 for 20 to 25 minutes, stirring halfway through cooking. Serve with boiled or

steamed rice.

To Cook by Sensor Cook:

Prepare as above, cover with plastic wrap.

Press

Slow Cook

, then

Start .

G

INGERED

P ORK

S

TIR

F RY

Serves: 4

Ingredients:

1⁄4 cup

teriyaki sauce

1

tablespoon

honey

2 teaspoons

minced ginger

2 teaspoons

cornflour

1

onion, sliced

2 cups

sugar snap peas, trimmed

1

zucchini, sliced

2

spring onions, sliced

1⁄2 cup

bean sprouts

1

tablespoon

toasted sesame seeds

Method:

Place pork, teriyaki sauce, honey, ginger and

cornflour in 2-litre dish. Cover and marinate in the

refrigerator for 2 hours. Place onion in a 3 litre dish.

Cook on P10 for 2 to 3 minutes. Add marinated pork

and sauces and cook on P7 for 2 to 3 minutes. Add

peas, zucchini, shallots and bean sprouts. Cook on

P10 for 3 to 4 minutes. Sprinkle with sesame seeds

and serve with noodles.

To Cook by Sensor Cook:

Prepare as above, cover with plastic wrap.

Press

Meat

, then

Start

.

C

HINESE

B EEF AND

V EGETABLES

Serves: 4 to 6

R

p

e

P

r o m

p

tin g

Ingredients:

e c i

400 g

rump steak sliced

1

teaspoon

chopped ginger

1

teaspoon

chopped garlic

1

tablespoon

soy sauce

2 tablespoons

Hoisin Sauce

1⁄2 cup

beef stock

3

cups

sliced vegetables

Method:

Place steak, ginger and garlic in 3-litre casserole dish. Cook on P10 for 1 minute. In 1-cup jug, combine soy sauce, Hoisin Sauce and beef stock.

Add to meat mixture. Cook on P10 for 2 minutes. Add the vegetables and cook on P10 for 3 to 5 minutes, stirring halfway through cooking.

Let stand for 5 minutes before serving.

V EAL AND		P INEAPPLE		C ASSEROLE	(S)
Serves: 4 to 6
Ingredients:
750 g			veal steak diced
2 tablespoons			seasoned flour
125 g			bacon, rind removed
2			onions, sliced
1 can (450 g)			pineapple pieces, drained
2 tablespoons			parsley, finely chopped
1⁄2 teaspoon			dried basil
1 cup			tomato purée
1			chicken stock cube, crumbled
Method:
Toss veal in flour. Cut bacon into 3 cm pieces.
Combine veal, bacon and remaining ingredients in
3-litre casserole dish. Mix well. Cook on P6 for 45 to
50 minutes. Stir halfway through cooking.
To Cook by Sensor Cook:
Prepare as above, cover with plastic wrap.
Press	Slow Cook		, then	Start
B EEF	S TROGANOFF
Serves: 4				R	e c ip	e P r o	m	p tin g

Ingredients:

1

750 g

2 tablespoons

2 tablespoons

1

1⁄3 cup

200 g

1 teaspoon

Method:

Place all ingredients (except sour cream and mushrooms) in 3-litre casserole dish. Stir until combined. Cook on P7 for 8 to 10 minutes, stirring once during cooking. Add sour cream and

mushrooms. Stir and cook on P7 for 3 to 4 minutes.

P EPPER		P OT	B EEF	(S)
Serves: 4
Ingredients:
1	teaspoon		minced garlic
1			red capsicum, sliced
1	can (410 g)		tomatoes
400 g			can tomato puree
750 g			cubed beef
1⁄4 cup			tomato paste
1	tablespoon		worcestershire sauce
1	tablespoon		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.

To Cook by Sensor Cook:

Prepare as above, cover with plastic wrap.
Press	Slow Cook	, then Start	.

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