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GOULASH (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.
GREEN THAI BEEF CURRY
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.
VEAL PAPRIKA (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:
In 3-litre dish, combine veal, mushrooms,
1
⁄
2 cup
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.
BARBECUED MARINATED SPARE RIBS
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.
FRENCH ONION BEEF CASSEROLE (S)
Serves: 4
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
.
.
Main Fare Meats
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