89
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 1 hr-1 hr 30 mins. or until meat is tender.
Serve with boiled rice and lemon or lime wedges and
poppadoms.
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2009-10-16 15:41:48
