Panasonic NN-S215, NN-S235 manual g Round steak diced ⁄3 cup

Main Fare Meats

MUSSAMAN BEEF CURRY

Serves: 4

Ingredients:
500 g	round steak diced
1⁄3 cup	mussaman curry paste
400 g	potato diced
250 ml	coconut milk
250 ml	beef stock
1 tablespoon	brown sugar

Method:

Place steak, curry paste and potato in a 3-litre casserole dish cook on High for 6 minutes. Add coconut milk, beef stock and brown sugar, stir, cook on low for 40 minutes. Stir once during cooking serve with jasmine rice.

LAMB PILAU

Serves: 4

Ingredients:
1 tablespoon	oil
1	large onion, sliced
600 g	lean lamb, diced
400 g	can tomato pieces
2 teaspoons	garam masala
1 teaspoon	dried thyme
1 cup	long grain rice
600ml	hot chicken stock
150g	natural yoghurt
	freshly ground black pepper

Method:

Place the oil and onion in a 3 litre dish. Cover and cook on High for 2 to 3 minutes. Add lamb, tomato pieces, garam masala, and thyme. Cover and cook on Medium for 10 minutes. Stir. Cook on Medium for a further 10 minutes. Add the rice and chicken stock and cook covered on Medium low for a further 30 minutes or until the rice is tender. Stir in yoghurt, season with pepper and serve.

CORNED BEEF

Serves: 4

Ingredients:
1.5 to 1.7 kg	corned silverside
1 tablespoon	brown sugar
1 tablespoon	white vinegar
1	onion, cut in half
4	cloves
6	peppercorns
1	bay leaf
5 cups	water

Method:

Rinse corned silverside under cold running water to remove excess salt. Place corned silverside in 4-litre casserole dish. Add remaining ingredients. Cover and cook on High for 10 minutes. Turn meat, cover and cook on Low for 11⁄4 to 11⁄2 hours. Stand corned silverside in cooking liquid for 10 minutes before carving. Note: Depending on the size and shape of the silverside, it may require a further 10 to 15 minutes on Low.

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 2 minutes. Add tomato paste and paprika. Cook on High for a further 2 minutes. Add lamb, capsicum and stock. Cover and cook on Medium 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.

LAMB KORMA

Serves: 4

Ingredients:
1	onion, diced
500 g	lamb, cubed
1⁄3 cup	korma curry paste
2 cups	carrots sliced
250 ml	tomato puree
250 ml	beef stock
2 tablespoons	natural yoghurt

Method:

Place onion, lamb, curry paste and carrot in a 3-litre casserole dish. Cook on High for 6 minutes. Add tomato puree and beef stock and stir, cook on Medium for 40 minutes, stirring once during cooking. Stir in yoghurt and serve with basmati rice.

BEEF BOURGUIGNONNE

Serves: 4 to 6

Ingredients:
750 g	diced chuck steak
4 rashers	bacon, diced
6	pickling, onions
2 teaspoons	minced garlic
1⁄4 cup	red wine
410 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 Medium for 14 to 16 minutes.Stir and cook on Low for 28 to 30 minutes. Stir and add mushrooms halfway through cooking.

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