V-ZUG Combair-Steam S, Recipes

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44 45 Fish Poultry Meat
Season the meat with salt and pepper.
1
Cut the peppers in half, remove the stalks, seeds and white 2
membranes, then cut into strips.
Put the meat in the porcelain dish and scatter the beef
3
bouillon powder, peppers and onions over the top.
Put the porcelain dish on to the wire shelf at level 2 of the cold
4
cooking space. Steam 100 °C, 40 minutes.
Pour out and collect the juices from the porcelain dish, stir
5
the gravy powder, tomato puree, the thickened cream and
paprika into the juices, then add this sauce to the meat.
Put the porcelain dish on to the wire shelf into the warm
6
cooking space at level 2. Regenerate 140 °C, 6–8 minutes.
Season to taste before serving.
Tip
Serve with polenta.
Beef stroganoff
Porcelain dish, ½ GN
Wire shelf
800 g shoulder of beef,
in strips 1 cm thick
Salt
Pepper
1 tsp beef bouillon powder
2 yellow peppers
2 red peppers
2 green peppers
2 onions, finely diced
Sauce
3–4 tbsp gravy powder
2 tbsp tomato puree
180 g thickened cream
for making sauces
Paprika powder
Preparation: 30 minutes
|
Cooking: 47 minutes