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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 P7 for 14 to 16 minutes.Stir and cook on P4 for 28 to 30 minutes.

CORNED BEEF

Serves: 4

Ingredients:

1.5corned 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 P10 for 10 minutes. Turn meat, cover and cook on P3 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 P3.

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 P10 for 1 to 2 minutes. Add remaining ingredients, except mushrooms and peas. Stir until combined. Cover and cook on P10 for 8 minutes. Stir and cook on P4 for 28 to 30 minutes. Add mushrooms and frozen peas. Stir cook on P4 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 P10 for 1 to 2 minutes. Add tomato paste and paprika. Cook on P10 for a further 2 minutes. Add lamb, capsicum and stock. Cover and cook on P6 for 25 to 30 minutes, stirring halfway through cooking. Mix flour with 2 tablespoons of water and stir into goulash mixture. Cook on P10 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.

Meat

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Panasonic NN-ST680S Corned silverside Tablespoon Brown sugar White vinegar, Peppercorns, Cups Water, ⁄4 cup Frozen peas
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NN-ST780S, NN-ST680S specifications

The Panasonic NN-ST780S and NN-ST680S are two impressive models in the Panasonic microwave range, both designed to enhance cooking convenience and efficiency in modern kitchens. These models incorporate cutting-edge features and technologies that distinguish them in the crowded microwave market.

The NN-ST780S offers a powerful 1,250 watts of cooking power, ensuring quick and uniform cooking results. It comes with inverter technology, a hallmark feature of Panasonic microwaves. This technology allows for consistent cooking at lower power settings, unlike traditional microwaves that cycle on and off. This results in more evenly cooked dishes and prevents overcooking, especially for delicate foods like fish or custards.

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