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

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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