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PAGHETTI MEAT SAUCE
Serves: 4 to 6
Ingredients:
500 g minced beef
1 onion, chopped
1 teaspoon minced garlic
425 g can tomatoes
1 cup tomato puree
1
⁄4 cup red wine
1 teaspoon dried mixed herbs
pepper
Method:
Place beef, onion and garlic in a 3-litre casserole
dish. Cook on High 5 to 6 minutes. Add remaining
ingredients. Stir. Cook on Medium-High for 16 to 18
minutes. Stir halfway through cooking. Serve with
spaghetti.
BEEF STROGANOFF
Serves: 4
Ingredients:
1 onion, sliced
1 teaspoon minced garlic
1 teaspoon paprika
750 g rump steak sliced thinly
2 tablespoons tomato sauce
2 tablespoons worcestershire sauce
1 beef stock cube
200 g sliced mushrooms
1
⁄3 cup sour cream
Method:
Place all ingredients (except sour cream and
mushrooms) in a 3-litre casserole dish. Stir until
combined. Cover. Cook on Medium-High for 7 to 9
minutes, stirring once during cooking. Add
mushrooms. Stir and cook on Medium-High for 3 to 4
minutes. Stir through sour cream.
CHINESE BEEF AND VEGETABLES
Serves: 4 to 6
Ingredients:
500 g rump steak sliced
1 teaspoon chopped fresh ginger
1 clove garlic, chopped
1 tablespoon soy sauce
1
⁄
4 cup Hoisin sauce
1
⁄4 cup sweet chilli sauce
3 cups sliced vegetables
Method:
Place steak, ginger and garlic in a 3-litre casserole
dish. Cook on High for 1 minute. In a 1-cup jug,
combine soy sauce, Hoisin sauce and sweet chilli.
Add to meat mixture. Cook on High for 3 to 4
minutes. Add the vegetables, cover and cook on
High for 3 to 5 minutes, stirring halfway through
cooking.
Let stand for 5 minutes before serving.
F
RENCH ONION BEEF CASSEROLE
Serves: 4
Ingredients:
1 onion, chopped
1 teaspoon minced garlic
200 g diced potatoes
600 g beef, diced
2 carrots, diced
1
⁄3 cup tomato paste
1
1
⁄2 cups beef stock
100 g whole button mushrooms
1
⁄4 cup frozen peas
Method:
Place onion and garlic in a 3-litre casserole dish. Cook
on High for 1 to 2 minutes. Add remaining ingredients,
except mushrooms and peas. Stir until combined. Cover
and cook on High for 8 minutes. Stir and cook on
Medium for 28 to 30 minutes. Add mushrooms and
frozen peas. Stir cook on Medium for 14 to 15 minutes.
SEASONED ROAST LAMB
Serves: 4 to 6
Ingredients:
1.4 kg leg of lamb
1 tablespoon seeded mustard
1 tablespoon rosemary
Method:
Place lamb fat side down on rack set in a 3-litre dish.
Brush with mustard and rosemary. Cook on Medium
for 30 to 35 minutes, turn halfway through cooking.
Stand, covered, for 15 minutes before slicing.
CHILLI BEEF
Serves: 4
Ingredients:
500 g topside beef mince
1 teaspoon minced garlic
35 g chilli seasoning mix
400 g tomato purée
400 g kidney beans, drained
Method:
Place all ingredients in a 3-litre dish. Mix well. Cook
on Medium-High for 15 to 17 minutes. Stir halfway
through cooking. Serve in taco shells with chopped
tomatoes and shredded lettuce or with a salad and
crusty bread.
Meat