Saute sliced Pork

Ingredients

1 tbsp oil
200 g pork slicers
1 onion, chopped
1 Garlic chopped
0.5 green (bell) pepper, chopped
2 no tomatoes, chopped
2 tsp mustard
1 tbsp Worcestershire sauce
0.5 tsp sugar
2 tsp Chilli
Salt and freshly ground black pepper



Method:

1. Heat the oil in a large frying pan

2. and brown the pork on both sides.

3. Transfer to an ovenproof dish.

4. saute the onion and green pepper in the oil until soft but not brown, stir until cook for 1 minute.

5. Add the remaining ingredients, seasoning to taste with salt and pepper. Stirring constantly, until the sauce is thick and smooth. Pour over the pork,

Stir Fried Beef with vegetables

Ingredients

200 g     Beef strips
1/4 cup  hot water
3 tsp      soya sauce
2 tsp       water
1 tsp       cornstarch
1 tsp       ground ginger
1/4 tsp    ground black pepper
4 tsp       vegetable oil
2             cloves garlic, finely chopped 
300 g      mixed vegetables
3 no        sliced onions
Hot cooked rice for accompaniment (optional)

Method

1. Heat vegetable oil in large, nonstick skillet over medium-high heat. Add beef and garlic; cook, stirring constantly, for 3 to 4 minutes or until beef is no longer pink. Remove from skillet.
2. Heat 2 tablespoons water in same skillet. Add vegetables; cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender. Return beef to skillet; stir in bouillon mixture and green onions. Cook, stirring frequently, for 2 to 3 minutes or until sauce is thickened. Serve over rice, if desired.

Roasted Pork Loin with Honey mustered vinigtate

Heart-Healthy Recipes: Italian-Style Beef & Potato Casserole

tomato sauce, topped with cheese for a lasagna-style dish that meets the requirements of a low-cholesterol, low-sodium diet. The dish has a cholesterol content of less than 100mg per serving (which can be reduced even more if low-fat cheese is used) and a sodium content of as little as 200mg per serving (assuming low-sodium breadcrumbs are used).

How to Make Italian-Style Beef & Potato Casserole

(Serves 8)

• 1½ lbs (675g) of ground beef
• 1 medium onion
• 1 stalk of celery
• 2 medium carrots
• 3 medium cloves of garlic
• 2 6oz (175ml) tins of tomato paste
• 18oz (525ml) of water
• 1 tsp of dried basil
• 1 tsp of dried oregano
• 1 tsp of paprika
• ¼ tsp of black pepper
• 3 lb (1350g) of potatoes
• 1 cup (4oz / 120g) of shredded cheese
• 1 cup (4oz / 120g) of breadcrumbs
• 1 tsp mixed herbs
• ½ tsp of garlic powder
• 4 tbsp (60g) of Parmesan

Directions:

1. You will require a food processor, grinder or a grater, a potato peeler, a sturdy knife, a slotted spoon, a large skillet or frying pan, a large pot and a 9x13” (225x325mm) casserole dish.
2. If you are using a food processor or grinder/blender, cut the carrots, celery, onion and garlic into medium to small pieces and puree them all together. Otherwise, grate the carrots and the celery. Finely dice the onion and thinly slice the garlic. Combine these ingredients together in a bowl and set on one side.

Peel the potatoes (unless already industrially washed and thoroughly clean) and thinly slice them. The slicing blade on a food processor is ideal for this; otherwise, use the slicing blade that most modern graters have (be careful not to cut yourself - the blade can be very sharp). The slices should ideally be as thin as potato chips or crisps. As a last but rather laborious resort, you can use a vegetable peeler to create very thin slices