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Meat
B
EEF
B
OURGUIGNONNE
Serves: 4 to 6
Ingredients:
750 g diced chuck steak
4 rashers bacon
6 pickling, onions
2 cloves garlic, minced
1
⁄
4
cup red wine
400 ml tomato puree
1
⁄
2
cup beef stock
1 teaspoon minced chilli
1 teaspoon dried tarragon
250 g button mushrooms, halved
Method:
Place all ingredients except mushroom in a 3-litre
casserole dish, stir until combined. Cover and cook
on Med-High for 14 to 16 minutes.Stir and cook on
Med for 28 to 30 minutes. Stir and add mushrooms
halfway through cooking.
I
TALIAN
B
EEF
C
ASSEROLE WITH
P
OLENTA
D
UMPLINGS
Serves 4 to 6
Ingredients:
2
⁄
3
cup polenta
300 ml boiling water
1
⁄
4
cup grated Parmesan cheese
1 onion, sliced
2 cloves garlic, crushed
1 kg diced beef
1 tablespoon fl our
1 cup beef stock
1 red capsicum, de-seeded, roasted,
peeled and sliced
800 g can crushed tomatoes
1 tablespoon fresh oregano, chopped
2 tablespoons pre-prepared pesto
Method:
Pour polenta into boiling water and stir until
well combined. Cook on High for 2 minutes or
until mixture leaves the sides of the dish. Stir in
Parmesan cheese and allow to cool. Place remaining
ingredients, except pesto, into a 3-litre casserole
dish. Stir well and cook on high for 10 minutes.
Stir and continue cooking on Medium for 35 to 40
minutes, stir several times during cooking. Shape
polenta into 12 balls and place them on top of the
casserole. Cook on medium for 10 minutes. Serve
casserole topped with pesto.
F
RENCH
O
NION BEEF
C
ASSEROLE
Serves: 4
Ingredients:
100 g onion, chopped
1 teaspoon minced garlic
200 g diced potatoes
600 g beef, diced
100 g 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 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 Med for 28 to 30 minutes. Add
mushrooms and frozen peas. Stir cook on Med for
14 to 15 minutes.
G
OULASH
Serves: 4
Ingredients:
1 onion, chopped
1 clove garlic, crushed
1 tablespoon butter
2 tablespoons tomato paste
1 teaspoon paprika
500 g lamb, diced
1 small capsicum, diced
1 cup beef stock
2 tablespoons fl our
2 tablespoons water
2 tablespoons sour cream
Method:
Place onion, garlic and butter in 3-litre casserole
dish. Cook on High for 1 to 2 minutes. Add tomato
paste and paprika. Cook on High for a further 2
minutes. Add lamb, capsicum and stock. Cover and
cook on Med-High for 25 to 30 minutes, stirring
halfway through cooking. Mix fl our with 2 tablespoons
of water and stir into goulash mixture. Cook on High
for 1 to 2 minutes. Stir in sour cream and serve with
pasta and rice.
HINT:
It is better to cook meat for a lesser time in a recipe
and add extra time if needed. This will prevent over
cooking.