Panasonic NN-ST667W, NN-ST677M, NN-ST657 W, NN-ST657S manual Meat, 18, Serves: 4 to

Meat

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 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 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 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 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 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.

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 P10 for 1 to 2 minutes. Add marinated pork and sauces and cook on P7 for 3 to 4 minutes. Add peas, zucchini, capsicum, green onions and bean sprouts. Cook on P10 for 3 to 4 minutes. Sprinkle with sesame seeds and serve with noodles.

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