Usage Instructions

RICH BEEF & MUSHROOM CASSEROLE Serves 4 500g cubed topside, bladebone or other beef 1 tablespoon oil 1 packet Savoury Hot Pot 2 cups sliced mushrooms 1 1/2 cups (375mL) water STOVE TOP Preparation: 15 mins Cooking: 30-90 mins Brown meat in hot oil, in batches if necessary. Add Hot Pot, mushrooms and water. Bring to the boil, cover and simmer gently until meat is tender. Allow 20-30 minutes for tender cuts such as topside or round steak; 1 - 1 1/4 hours for less tender cuts such as chuck steak. OVEN Preparation: 15 mins Cooking: 60 mins Brown meat in hot oil and place into a casserole dish. Add Hot Pot, mushrooms and water. Cover and bake at 170 degrees Celsius until meat is tender. Allow 1 hour for tender cuts such as topside or round steak; 1 1/4 - 1 1/2 hours for less tender cuts such as chuck steak. SLOW COOKER Preparation: 15 mins Cooking: 4-8 hours Brown meat in hot oil and place into bowl of a 3.5 or 4 Litre cooker. Add Hot Pot, mushrooms and water. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. (cooking times may vary between slow cooker brands and models). Australian standard measuring cups and spoons are used. TRY THESE HOT POT HINTS: To use Hot Pot as a base for your own casseroles, just add meat or chicken to the Hot Pot and water, or select additional ingredients of your choice. * 500g boneless meat or chicken cuts, or 1kg meat with bone per packet will make four serves when served with potatoes, rice or pasta and extra vegetables. * You will need 1 1/2 - 2 cups water. For variety, substitute part or all of the water with red or white wine, or fruit juices. * If desired, use a selection of fresh vegetables or fruits to add flavour and variety. * Additional ingredients can be used in small amounts: for example mustard, tomato paste or sauce, dried fruits, vinegar and sherry or port.