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BEEF BOURGUIGNONNE
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 P7 for 14 to 16 minutes.Stir and cook on P4 for
28 to 30 minutes.
CORNED BEEF
Serves: 4
Ingredients:
1.5 corned silverside
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
5 cups water
Method:
Rinse corned silverside under cold running water to
remove excess salt. Place corned silverside in 4-litre
casserole dish. Add remaining ingredients. Cover
and cook on P10 for 10 minutes. Turn meat, cover
and cook on P3 for 1
1
⁄
4 to 1
1
⁄
2 hours. Stand corned
silverside in cooking liquid for 10 minutes before carving.
Note: Depending on the size and shape of the silverside,
it may require a further 10 to 15 minutes on P3.
FRENCH ONION BEEF CASSEROLE
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
P10 for 1 to 2 minutes. Add remaining ingredients,
except mushrooms and peas. Stir until combined. Cover
and cook on P10 for 8 minutes. Stir and cook on P4 for
28 to 30 minutes. Add mushrooms and frozen peas. Stir
cook on P4 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 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.
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.
Meat