Panasonic NN-ST641W Manual De Usuario

– 36 –

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.

Serves 4 to 6

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.

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.

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.

F00039Y10QP_CB.indd   36

F00039Y10QP_CB.indd   36

2011-7-4   9:47:19

2011-7-4   9:47:19