Zürich Veal Stew - Progress PM276 Benutzerhandbuch

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Zürich veal stew
Utensils: Dish with lid (2 l capacity)
600 g veal fillet
10 g butter or margarine
50 g onion, finely chopped
100 ml white wine
seasoned gravy browning for approx.
1
/ l gravy
2
300 ml cream
1 tbsp parsley, chopped
Lasagne
Utensils: Bowl with lid (2 l capacity)
Shallow square gratin dish with lid
(approx. 20 x 20 x 6 cm)
300 g tinned tomatoes
50 g ham, chopped
50 g onion, finely chopped
1 clove of garlic, crushed
250 g minced beef
2 tbsp tomato purèe
salt and pepper
150 ml crème fraîche
100 ml milk
50 g Parmesan cheese, grated
1 tsp mixed chopped herbs
1 tsp olive oil
1 tsp vegetable oil to grease the dish
125 g lasagne verde
1 tbsp Parmesan cheese, grated
Fruit jelly with vanilla sauce
Utensils: Dish with lid (2 l capacity)
Bowl with lid (1 l capacity)
150 g redcurrants, washed and stalks
removed
150 g strawberries, washed and hulls
removed
150 g raspberries, washed and hulls
removed
250 ml white wine
100 g sugar
50 ml lemon juice
8 gelatin leaves
300 ml milk
1
/ vanilla pod
2
30 g sugar
15 g cornflour
1. Cut the veal into strips.
2. Grease the dish with the butter. Put the
meat and onion into the dish, cover and
cook. Stir once during cooking.
7-10 min. 800 W
3. Add the white wine, gravy browning and
cream, stir, cover and continue cooking.
Stir occasionally.
4-5 min. 800 W
4. Stir the mixture after cooking, stand for
approx. 5 min. Garnish with parsley.
1. Chop the tomatoes, mix with the ham and
onion, garlic, minced meat and tomato
puree. Season, cover and cook.
7-9 min. 800 W
2. Mix the crème fraîche with the milk,
Parmesan cheese, herbs, oil, and spices.
3. Grease the dish and cover the bottom with
1
about / of the pasta. Put half of the minced
3
meat mixture on the pasta and pour on some
sauce. Repeat and finish with the remaining
pasta. Cover the pasta with sauce and
sprinkle with Parmesan cheese. Cook with
the lid on.
15-17 min. 560 W
After cooking, stand for approx. 5-10 min.
1. Put some of the fruit to one side for
decoration. Purée the rest of the fruit with the
white wine, put it into a dish, cover and heat.
7-9 min. 800 W
2. Stir in the sugar and the lemon juice.
3. Soak the gelatin in cold water for approx.
10 min, then take it out and squeeze dry. Stir
the gelatin in with the hot purée until it has
dissolved. Place the jelly in the refrigerator and
leave to set.
4. To make the vanilla sauce; put the milk into
the other dish. Slit the vanilla pod and remove
the insides, stir this into the milk with the sugar
and the cornflour. Cover and cook, stir during
cooking and again at the end.
3-4 min. 800 W
5. Turn out the jelly onto a plate and decorate
with the remaining fruit. Pour the vanilla sauce
over the jelly.