Panasonic NN-ST641W manual Spaghetti Meat Sauce, Beef Stroganoff, Chinese Beef and Vegetables

Page 39

SPAGHETTI MEAT SAUCE

Serves: 4 to 6

 

Ingredients:

 

500 g

minced beef

1

onion, chopped

1 clove

garlic, minced

425 g

can tomatoes

1 cup

tomato paste

2

beef stock cubes

1 teaspoon

dried mixed herbs

 

pepper

Method:

Combine all ingredients in a 3-litre casserole dish. Cook on High for 7 minutes, stir. Cook on Med-High for 14 to 16 minutes. Stir halfway through cooking. Serve with spaghetti.

BEEF STROGANOFF

Serves: 4

 

Ingredients:

 

1

onion, sliced

1 clove

garlic, minced

750 g

rump steak sliced thinly

2 tablespoons

tomato sauce

2 tablespoons

worcestershire sauce

1

beef stock cube

1 teaspoon

paprika

1⁄3 cup

sour cream

200 g

sliced mushrooms

Method:

Place all ingredients (except sour cream and mushrooms) in a 3-litre casserole dish. Stir until combined. Cover and cook on Med-High for 7 to 9 minutes, stirring once during cooking. Add mushrooms. Stir and cook on Med-High for 4 to 5 minutes. Stir through sour cream.

CHINESE BEEF AND VEGETABLES

Serves: 4 to 6

 

Ingredients:

 

500 g

rump steak sliced

1 teaspoon

chopped ginger

1 clove

garlic, chopped

1 tablespoon

soy sauce

1⁄4

cup

Hoisin sauce

1⁄4

cup

sweet chilli sauce

3 cups

sliced vegetables

Method:

Place steak, ginger and garlic in a 3-litre casserole dish. Cook on High for 1 minute. Add soy sauce, Hoisin sauce and chilli sauce to meat mixture. Cook on High for 4 to 5 minutes. Add the vegetables, cover and cook on High for 3 to 5 minutes, stirring halfway through cooking. Let stand for 5 minutes before serving.

CHILLI BEEF

Serves: 4

 

Ingredients:

 

500 g

topside beef mince

1 teaspoon

minced garlic

35 g

chilli seasoning mix

400 g

tomato purée

400 g

kidney beans, drained

Method:

Place all ingredients in a 3-litre dish. Mix well. Cook on Medium-High for 15 to 17 minutes. Stir halfway through cooking. Serve in taco shells with chopped tomatoes and shredded lettuce or with a salad and crusty bread.

SEASONED ROAST LAMB

Serves: 4 to 6

 

Ingredients:

 

1.4 kg

leg of lamb

1 tablespoon

seeded mustard

1 tablespoon

rosemary

Method:

Place lamb fat side down on rack set in a 3-litre dish. Brush with mustard and rosemary. Cook on Med-High for 30 to 35 minutes, turn halfway through cooking. Stand, covered, for 15 minutes before slicing.

GINGERED PORK STIR FRY

Serves: 4

 

Ingredients:

 

500 g

sliced lean pork

1⁄4 cup

teriyaki sauce

1 tablespoon

honey

2 teaspoons

minced ginger

2 teaspoons

cornflour

1

onion, sliced

300 g

sugar snap peas, trimmed

1

zucchini, sliced

1⁄2

red capsicum, sliced

2

green onions, sliced

1⁄2 cup

bean sprouts

1 tablespoon

toasted sesame seeds

Method:

Place pork, teriyaki sauce, honey, ginger and

cornflour in a 2-litre dish. Cover and marinate in the refrigerator for 2 hours. Place onion in a 3 litre dish. Cook on High for 1 to 2 minutes. Add marinated pork and sauces and cook on Med-High for 3 to 4 minutes. Add peas, zucchini, capsicum, green onions and bean sprouts. Cook on High for 3 to 4 minutes. Sprinkle with sesame seeds and serve with noodles.

Meat

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