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Main Fare Meats
CURRIED MINCE (S)
Serve: 4
Ingredients:
500 g lamb mince
1 onion, chopped
2 tablespoons flour
1 tablespoon curry powder
1 tablespoon beef stock powder
450 g potatoes, peeled and finely diced
2 cups water
Method:
Combine all ingredients in 3-litre casserole dish.
Cover and cook on P7 for 20 to 25 minutes, stirring
halfway through cooking. Serve with boiled or
steamed rice.
To Cook by Sensor Cook:
Prepare as above, cover with plastic wrap.
Press Slow Cook, then Start.
G
INGERED PORK STIR FRY
Serves: 4
Ingredients:
1
⁄
4 cup teriyaki sauce
1 tablespoon honey
2 teaspoons minced ginger
2 teaspoons cornflour
1 onion, sliced
2 cups sugar snap peas, trimmed
1 zucchini, sliced
2 spring onions, sliced
1
⁄
2 cup bean sprouts
1 tablespoon toasted sesame seeds
Method:
Place pork, teriyaki sauce, honey, ginger and
cornflour in 2-litre dish. Cover and marinate in the
refrigerator for 2 hours. Place onion in a 3 litre dish.
Cook on P10 for 2 to 3 minutes. Add marinated pork
and sauces and cook on P7 for 2 to 3 minutes. Add
peas, zucchini, shallots and bean sprouts. Cook on
P10 for 3 to 4 minutes. Sprinkle with sesame seeds
and serve with noodles.
To Cook by Sensor Cook:
Prepare as above, cover with plastic wrap.
Press Meat, then Start .
CHINESE BEEF AND VEGETABLES
Serves: 4 to 6
Ingredients:
400 g rump steak sliced
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 tablespoon soy sauce
2 tablespoons Hoisin Sauce
1
⁄2 cup beef stock
3 cups sliced vegetables
Method:
Place steak, ginger and garlic in 3-litre casserole
dish. Cook on P10 for 1 minute. In 1-cup jug,
combine soy sauce, Hoisin Sauce and beef stock.
Add to meat mixture. Cook on P10 for 2 minutes.
Add the vegetables and cook on P10 for 3 to 5
minutes, stirring halfway through cooking.
Let stand for 5 minutes before serving.
VEAL AND PINEAPPLE CASSEROLE (S)
Serves: 4 to 6
Ingredients:
750 g veal steak diced
2 tablespoons seasoned flour
125 g bacon, rind removed
2 onions, sliced
1 can (450 g) pineapple pieces, drained
2 tablespoons parsley, finely chopped
1
⁄2 teaspoon dried basil
1 cup tomato purée
1 chicken stock cube, crumbled
Method:
Toss veal in flour. Cut bacon into 3 cm pieces.
Combine veal, bacon and remaining ingredients in
3-litre casserole dish. Mix well. Cook on P6 for 45 to
50 minutes. Stir halfway through cooking.
To Cook by Sensor Cook:
Prepare as above, cover with plastic wrap.
Press Slow Cook, then Start
BEEF STROGANOFF
Serves: 4
Ingredients:
1 onion, sliced
750 g rump steak sliced thinly
2 tablespoons tomato sauce
2 tablespoons worcestershire sauce
1 beef stock cube
1
⁄
3 cup sour cream
200 g sliced mushrooms
1 teaspoon paprika
Method:
Place all ingredients (except sour cream and
mushrooms) in 3-litre casserole dish. Stir until
combined. Cook on P7 for 8 to 10 minutes, stirring
once during cooking. Add sour cream and
mushrooms. Stir and cook on P7 for 3 to 4 minutes.
PEPPER POT BEEF (S)
Serves: 4
Ingredients:
1 teaspoon minced garlic
1 red capsicum, sliced
1 can (410 g) tomatoes
400 g can tomato puree
750 g cubed beef
1
⁄
4 cup tomato paste
1 tablespoon worcestershire sauce
1 tablespoon cracked black pepper
Method:
Combine all ingredients in 3-litre casserole dish.
Cook on P7 for 15 minutes. Stir, cook on P6 for 25
minutes. Serve with boiled or steamed rice.
To Cook by Sensor Cook:
Prepare as above, cover with plastic wrap.
Press Slow Cook, then Start .
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