Main Fare Meats
G OULASH | (S) |
Serves: 4 |
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Ingredients: |
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500 g | lamb, diced |
1 | onion, chopped |
1 | clove garlic, crushed |
1 tablespoon | butter |
2 tablespoons | tomato paste |
1⁄2 teaspoon | paprika |
1 | small capsicum, |
| cut into 2.5 cm cubes |
1 cup | beef stock |
2 tablespoons | flour |
2 tablespoons | water |
2 tablespoons | sour cream |
Method:
Place onion, garlic and butter in
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.
To Cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press | Slow Cook | , then | Start . | ||
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G | REEN | T HAI | B EEF | C | URRY |
Serves: 4 to 6 |
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Ingredients: |
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1 |
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| onion, thinly sliced | ||
2 tablespoons | Thai green curry paste | ||||
500 g |
| thinly sliced lean beef | |||
1⁄2 |
| red capsicum, thinly sliced | |||
1 |
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| carrot, thinly sliced | ||
1 |
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| zucchini, sliced | ||
500 g |
| broccoli, broken into flowerets | |||
1 | cup |
| coconut milk | ||
1 | tablespoon | soy sauce |
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1 | tablespoon | lemon juice |
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2 tablespoons | shredded fresh basil | ||||
1⁄2 cup |
| roasted unsalted peanuts |
Method:
Place the onion and curry paste into a
milk and cook on P10 for 4 to 6 minutes. Mix in the soy sauce, lemon juice and basil and serve sprinkled with peanuts.
V EAL | P APRIKA | (S) |
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Serves: 4 |
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Ingredients: |
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750 g |
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| diced veal |
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250 g |
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| mushrooms, sliced |
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1 cup |
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| chicken stock |
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1 |
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| onion, finely chopped |
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1 teaspoon | paprika |
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| salt and pepper |
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2 tablespoons | flour |
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1 tablespoon | tomato paste |
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1⁄2 cup |
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| sour cream |
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Method: |
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| 1⁄2 cup | ||
In |
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chicken stock, onion, paprika, salt and pepper. Cook |
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on P7 for 10 to 15 minutes stirring 2 to 3 times. |
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Blend flour with remaining stock. Stir into veal with |
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tomato paste and cook on P10 for 2 to 3 minutes. |
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Blend in sour cream. Serve. |
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To Cook by Sensor Cook: |
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Prepare as above. Cover with plastic wrap. |
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Press | Slow Cook |
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B ARBECUED | M | ARINATED | S PARE | R IBS |
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Serves: 4 |
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Ingredients: |
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1 kg |
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| pork spare ribs |
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3⁄4 cup |
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| fruit chutney |
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3⁄4 cup |
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| tomato sauce |
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1 tablespoon | soy sauce |
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1 tablespoon | worcestershire sauce |
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Method: |
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Place all ingredients in |
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marinate for several hours or overnight. Cook ribs on |
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P7 for 20 to 22 minutes, turning once through |
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cooking. |
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F RENCH | O NION | B EEF | C ASSEROLE | (S) |
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Serves: 4 |
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| R | e c ip | e | P r o | m | p tin g |
Ingredients: |
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1 |
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| onion, chopped |
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1 teaspoon | mixed dried herbs |
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200 g |
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| diced potatoes |
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500 g |
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| chuck steak, chopped |
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20 g |
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| French onion soup mix |
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1⁄3 cup |
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| tomato paste |
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2 cups |
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| beef stock |
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Method: |
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Place onion and herbs in |
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on P10 for 1 to 2 minutes. Add remaining |
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ingredients, stir until combined. Cover and cook on |
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P10 for 12 minutes. Stir and cook on P6 for 25 to 27 |
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minutes, stirring once during cooking. |
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To Cook by Sensor Cook: |
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Prepare as above, cover with plastic wrap. |
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Press | Slow Cook |
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