94
Hungarian Goulash
Serves 4
Dish: 3 litre (6pt) large casserole with lid
Oven Accessory: glass tur metal tray
1. Toss meat in the flour. Combine all ingredients except the soured
cream in casserole dish.
2. Cover, place on metal tray and cook on
COMBINATION:
CONVECTION 160°C + WARM MICROWAVE
for 1hr 30 mins. or
until the meat is tender.
3. Remove from oven and immediately stir in the soured cream.
Ingredients
700g (1½lb) braising steak,
cubed
50g (2oz) seasoned flour
1 large onion
1 red pepper, deseeded and
chopped
400g (14oz) canned,
chopped tomatoes
175g (6oz) mushrooms
600 ml (1 pt) hot beef stock
45 ml (3tbsp) tomato puree
30 ml (2tbsp) paprika
5 ml (1tsp) sugar
60 ml (4tbsp) soured cream
Lamb Hotpot
Serves 4
Dish: 3 litre (6pt) casserole with lid
Oven Accessory: glass tur metal tray
1. Coat the pieces of lamb in seasoned thyme flour and place in
casserole.
2. Layer the onions and carrots followed by the potatoes on top.
3. Pour in the stock.
4. Cover, place on metal tray and cook on
COMBINATION:
CONVECTION 160ºC + WARM MICROWAVE
for 1hr.
5. Uncover and cook on
COMBINATION: CONVECTION 160ºC +
WARM MICROWAVE
for 15-30mins. or until cooked.
Ingredients
450g (1lb) lamb fillet, cut
into slices
50g (2oz) plain flour
salt and pepper
2.5ml (½tsp) thyme
1 medium onion, thinly
sliced
250g (9oz) carrots, sliced
450g (1lb) potatoes, thinly
sliced
450ml (¾ pt) stock