84
MEA
T
AND POUL
TR
Y
I
ngredients
600 g (1
1/
4
lb) braising steak,
cubed
45 ml (3 tbsp) seasoned flour
600 ml (1 pt) hot beef stock
45 ml (3 tbsp) tomato puree
30 ml (2 tbsp) paprika
5 ml (1 tsp) sugar
60 ml (4 tbsp) soured cream
Hungarian Goulash
Serves 4
Dish: large cas lid
Oven Accessory: glass tur metal tray
1. Toss meat in the flour. Combine all ingredients except the
soured cream in casserole dish.
2. Cook on
Combination: CONVECTION 160°C + WARM
power
for 1hr 15 mins, or until the meat is tender.
3. Remove from oven and immediately stir in the soured
cream. Serve with ribbon noodles.
I
ngredients
15 ml (1 tbsp) oil
1 large onion, sliced
3 cloves garlic, crushed
Spices and Flavourings:
10 ml (2 tsp) ground
coriander
3 ml (
1/
2
tsp) chilli powder,
ground cardamom, ground
cloves
15 ml (1 tbsp) garam
marsala
15 ml (1 tbsp) ground
turmeric
5 ml (1 tsp) ground cumin
30 ml (2 tbsp) flour
15 ml (1 tbsp) tomato puree
450 g (1 lb) shoulder of
lamb, cubed
juice of 1 lemon
5 ml (1 tsp) sugar
25 g (1 oz) sultanas
pinch of salt
450 ml (
3/
4
pt) hot stock
Madras Curry
Serves 4
Dish: large casserole dish with lid
Oven Accessory: glass tur metal tray
1. Place the oil, onion and garlic in casserole dish. Cover and
cook on
HIGH
power for 3 mins.
2. Blend in all the spices and cook on
HIGH
power for 2 mins.
3. Stir in the flour and tomato puree. Add all other ingredients
including meat. Blend in hot stock.
4. Cover and cook on
Combination: CONVECTION 160°C +
WARM
power for 1hr-1hr 30 mins. or until meat is tender.
Serve with boiled rice and lemon or lime wedges and
poppadoms.
