Panasonic NN-ST641W Beef Bourguignonne, Italian Beef Casserole with Polenta Dumplings, Goulash

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Meat

BEEF BOURGUIGNONNE

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 Med-High for 14 to 16 minutes.Stir and cook on Med for 28 to 30 minutes. Stir and add mushrooms halfway through cooking.

ITALIAN BEEF CASSEROLE WITH POLENTA DUMPLINGS

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

flour

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 High 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 high for 10 minutes.

Stir and continue cooking on Medium 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 medium for 10 minutes. Serve casserole topped with pesto.

FRENCH ONION BEEF CASSEROLE

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

11⁄2 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 High for 1 to 2 minutes. Add remaining ingredients, except mushrooms and peas. Stir until combined. Cover and cook on High for 8 minutes. Stir and cook on Med for 28 to 30 minutes. Add mushrooms and frozen peas. Stir cook on Med for 14 to 15 minutes.

GOULASH

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

flour

2 tablespoons

water

2 tablespoons

sour cream

Method:

Place onion, garlic and butter in 3-litre casserole dish. Cook on High for 1 to 2 minutes. Add tomato paste and paprika. Cook on High for a further 2 minutes. Add lamb, capsicum and stock. Cover and cook on Med-High for 25 to 30 minutes, stirring halfway through cooking. Mix flour with 2 tablespoons of water and stir into goulash mixture. Cook on High 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.

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Page 37 Page 39
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