Electrolux EOB8851AAX Recipe Book download pdf (Page 4)

• 1 bunch parsley, washed and roughly

chopped

• 4 tablespoons butter

• 2 tablespoons flour for coating

• 6 tablespoons olive oil

• 250 ml white wine

• 250 ml meat stock

• 3 medium-sized onions, peeled and fine-

ly chopped

• 3 cloves of garlic, peeled and thinly

sliced

• 1 / 2 teaspoon each of thyme and ore-

gano

• 2 bay leaves

• 2 cloves

• salt, freshly ground black pepper

Method:

Melt 4 tablespoons butter in a roasting tin

and sweat the vegetables in it. Take vege-

tables out of the roasting tin.

Wash veal shank slices, dry, season and

then coat in the flour. Knock off surplus

flour. Heat the olive oil and brown the slices

over a medium heat until golden brown.

Take meat out and pour the surplus olive

oil out of the roasting tin.

Deglaze the meat juices in the roasting tin

with 250 ml wine, put into a saucepan and

leave to simmer for a while. Add 250 ml

meat stock and add parsley, thyme, orega-

no and diced tomato. Season with salt and

pepper. Then bring to the boil again.

Put vegetables into the roasting tin, put the

meat on top and pour the sauce over the

top. Cover the roasting tin with a lid and

put in the appliance.

– Time in the appliance: 120 minutes

–Shelf position: 1

Stuffed Veal Breast

Ingredients:

• 1 bread roll

•1 egg

•200 g mince

•salt, pepper

• 1 onion, chopped

• parsley, chopped

• 1 kg breast of veal (with pocket cut into

it)

• soup vegetables (carrot, leek, celery,

parsley)

• 50 g bacon

•250 ml water

Method:

Soak roll in water and then squeeze water

out. Then mix with egg, mince, salt, pep-

per, chopped onion and parsley.

Season breast of veal (with pocket cut into

it) and stuff the meat stuffing into the pock-

et. Then sew up the opening.

Place the breast of veal in a roasting tin,

add soup vegetables, bacon and water.

Turn the roast after about 30 minutes.

– Time in the appliance: 100 minutes

– Shelf position: 1

Meat Loaf

Ingredients:

• 2 dry bread rolls

• 1 onion

• 3 tablespoons chopped parsley

• 750 g mince (a mixture of beef and pork)

•2 eggs

• salt, pepper and paprika

• 100 g rashers of bacon

Method:

Soak dry rolls in water and then squeeze

water out. Peel onion and chop finely, then

sweat and add chopped parsley.

Mix together mince, eggs, the squeezed

out rolls and the onion. Season with salt,

pepper and paprika, place in a rectangular

baking tin and cover with rashers of bacon.

Add a little water and put in the appliance.

– Time in the appliance: 70 minutes

– Shelf position: 1

BEEF/GAME/LAMB

Roast Beef

Settings:

Automatic core temperature sensor. Core

temperature for:

•Rare - 48 °C

•Medium - 65 °C

• Well done - 70 °C

Method:

Season meat to taste, insert the core tem-

perature sensor and place in an ovenproof

dish.

– Shelf position: 1

4

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