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Meat
S
PAGHETTI
M
EAT
S
AUCE
Serves: 4 to 6
Ingredients:
500 g minced beef
1 onion, chopped
1 clove garlic, minced
425 g can tomatoes
1 cup tomato paste
2 beef stock cubes
1 teaspoon dried mixed herbs
pepper
Method:
Combine all ingredients in a 3-litre casserole dish.
Cook on High for 7 minutes, stir. Cook on Med-High
for 14 to 16 minutes. Stir halfway through cooking.
Serve with spaghetti.
B
EEF
S
TROGANOFF
Serves: 4
Ingredients:
1 onion, sliced
1 clove garlic, minced
750 g rump steak sliced thinly
2 tablespoons tomato sauce
2 tablespoons worcestershire sauce
1 beef stock cube
1 teaspoon paprika
1
⁄
3
cup sour cream
200 g sliced mushrooms
Method:
Place all ingredients (except sour cream and
mushrooms) in a 3-litre casserole dish. Stir until
combined. Cover and cook on Med-High for 7
to 9 minutes, stirring once during cooking. Add
mushrooms. Stir and cook on Med-High for 4 to 5
minutes. Stir through sour cream.
C
HINESE
B
EEF AND
V
EGETABLES
Serves: 4 to 6
Ingredients:
500 g rump steak sliced
1 teaspoon chopped 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. Add soy sauce,
Hoisin sauce and chilli sauce to meat mixture. Cook
on High for 4 to 5 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.
C
HILLI 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.
S
EASONED
R
OAST
L
AMB
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
Med-High for 30 to 35 minutes, turn halfway through
cooking. Stand, covered, for 15 minutes before
slicing.
G
INGERED
P
ORK
S
TIR
F
RY
Serves: 4
Ingredients:
500 g sliced lean pork
1
⁄
4
cup teriyaki sauce
1 tablespoon honey
2 teaspoons minced ginger
2 teaspoons cornfl our
1 onion, sliced
300 g sugar snap peas, trimmed
1 zucchini, sliced
1
⁄
2
red capsicum, sliced
2 green onions, sliced
1
⁄
2
cup bean sprouts
1 tablespoon toasted sesame seeds
Method:
Place pork, teriyaki sauce, honey, ginger and
cornfl our in a 2-litre dish. Cover and marinate in the
refrigerator for 2 hours. Place onion in a 3 litre dish.
Cook on High for 1 to 2 minutes. Add marinated
pork and sauces and cook on Med-High for 3 to 4
minutes. Add peas, zucchini, capsicum, green onions
and bean sprouts. Cook on High for 3 to 4 minutes.
Sprinkle with sesame seeds and serve with noodles.