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

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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