Panasonic NN-T791 g Lamb, diced Onion, chopped Clove garlic, crushed, Thai green curry paste

Main Fare Meats

G OULASH	(S)
Serves: 4
Ingredients:
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 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.

To Cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Press		Slow Cook	, then		Start .
G	REEN	T HAI	B EEF	C	URRY
Serves: 4 to 6
Ingredients:
1			onion, thinly sliced
2 tablespoons			Thai green curry paste
500 g			thinly sliced lean beef
1⁄2			red capsicum, thinly sliced
1			carrot, thinly sliced
1			zucchini, sliced
500 g			broccoli, broken into flowerets
1	cup		coconut milk
1	tablespoon		soy sauce
1	tablespoon		lemon juice
2 tablespoons			shredded fresh basil
1⁄2 cup			roasted unsalted peanuts

Method:

Place the onion and curry paste into a 3-litre dish. Cook on P10 for 2 to 3 minutes. Add the beef and cook on P10 for 4 to 6 minutes, stirring halfway through cooking. Add the vegetable and coconut

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)
Serves: 4
Ingredients:
750 g			diced veal
250 g			mushrooms, sliced
1 cup			chicken stock
1			onion, finely chopped
1 teaspoon		paprika
			salt and pepper
2 tablespoons		flour
1 tablespoon		tomato paste
1⁄2 cup			sour cream
Method:							1⁄2 cup
In 3-litre dish, combine veal, mushrooms,
chicken stock, onion, paprika, salt and pepper. Cook
on P7 for 10 to 15 minutes stirring 2 to 3 times.
Blend flour with remaining stock. Stir into veal with
tomato paste and cook on P10 for 2 to 3 minutes.
Blend in sour cream. Serve.
To Cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press	Slow Cook		, then	Start .
B ARBECUED		M	ARINATED	S PARE	R IBS
Serves: 4
Ingredients:
1 kg			pork spare ribs
3⁄4 cup			fruit chutney
3⁄4 cup			tomato sauce
1 tablespoon		soy sauce
1 tablespoon		worcestershire sauce
Method:
Place all ingredients in 3-litre casserole dish and
marinate for several hours or overnight. Cook ribs on
P7 for 20 to 22 minutes, turning once through
cooking.
F RENCH	O NION		B EEF	C ASSEROLE	(S)
Serves: 4				R	e c ip	e	P r o	m	p tin g
Ingredients:
1			onion, chopped
1 teaspoon		mixed dried herbs
200 g			diced potatoes
500 g			chuck steak, chopped
20 g			French onion soup mix
1⁄3 cup			tomato paste
2 cups			beef stock
Method:
Place onion and herbs in 3-litre casserole dish. Cook
on P10 for 1 to 2 minutes. Add remaining
ingredients, stir until combined. Cover and cook on
P10 for 12 minutes. Stir and cook on P6 for 25 to 27
minutes, stirring once during cooking.
To Cook by Sensor Cook:
Prepare as above, cover with plastic wrap.
Press	Slow Cook		, then	Start .

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