Panasonic nn-sd686s manual Spaghetti Meat Sauce, Beef Stroganoff, Chinese Beef And Vegetables

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Meat

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SPAGHETTI MEAT SAUCE
Serves: 4 to 6
Ingredients:
500 g	minced beef
1	onion, chopped
1 teaspoon	minced garlic
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 P10 for 7 minutes, stir. Cook on P7 for 14 to 16 minutes. Stir halfway through cooking. Serve with spaghetti.

BEEF STROGANOFF

Serves: 4

Ingredients:
1	onion, sliced
1 teaspoon	minced garlic
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 P7 for 7 to 9 minutes, stirring once during cooking. Add mushrooms. Stir and cook on P7 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 teaspoon	chopped garlic
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 P10 for 1 minute. Add soy sauce, Hoisin sauce and chilli sauce to meat mixture. Cook on P10 for 4 to 5 minutes. Add the vegetables, cover and cook on P10 for 3 to 5 minutes, stirring halfway through cooking. Let stand for 5 minutes before serving.

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 P10 for 2 to 3 minutes. Add lamb, tomato pieces, garam masala, and thyme. Cover and cook on P7 for 10 minutes. Stir. Cook on P7 for a further

10 minutes. Add the rice and chicken stock and cook covered on P5 for a further 30 minutes or until the rice is tender. Stir in yoghurt, season with pepper and serve.

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 P6 for 30 to 35 minutes, turn halfway through cooking. Stand, covered, for 15 minutes before slicing.

CHILLI BEEF

Serves: 4

Ingredients:
500 g	topside beef mince
1 teaspoon	minced garlic
1 (35 g)	packet chilli seasoning mix
400 g	can tomato purée
440 g	can kidney beans, drained

Method:

Place all ingredients in a 3-litre dish. Mix well. Cook on P10 for 17 to 19 minutes. Stir halfway through cooking. Serve in taco shells with chopped tomatoes and shredded lettuce or with a salad and crusty bread.

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