Electrolux EOB8956VAX Recipe Book Page 5

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10 g butter
1 onion
330 ml dark beer
2 teaspoons brown sugar
2 teaspoons tomato paste
500 ml beef stock
Method:
Cut the beef into cubes, season with salt
and pepper and sprinkle with a little flour.
Heat butter in a pan and brown the pieces
of meat. Then place in a casserole dish.
Peel onion and chop finely, fry lightly in a lit-
tle butter, then put in the dish on top of the
meat. Mix dark beer, brown sugar, tomato
paste and beef stock, put into the frying
pan and bring to the boil. Then pour over
the meat (meat should be covered). Cover
and put into the oven.
Time in the oven: 120 minutes
–Shelf position: 3
Leg of Lamb
For 6-8 people.
Ingredients:
2.7 kg leg of lamb
30 ml olive oil
•salt
pepper
3 cloves of garlic
1 bunch of fresh rosemary (or 1 tea-
spoon of dried rosemary)
water
Method:
Wash the leg of lamb and then pat dry, rub
in olive oil and make slashes in the meat.
Season with salt and pepper. Peel the
cloves of garlic and slice, push together
with the sprigs of rosemary into the slashes
in the meat. Put the leg of lamb into a
roaster and add water; the bottom should
be covered to a depth of 10-15 mm. Turn
the roast after about 30 minutes.
Time in the oven: 165 minutes
–Shelf position: 1
Marinated Beef
For 4 people.
Ingredients:
1.5 kg joint of beef
•salt
pepper
soup vegetables from the marinade
To make the marinade:
•1 l water
500 ml wine vinegar
2 teaspoons salt
•15 peppercorns
15 juniper berries
5 bay leaves
2 bunches of soup vegetables (carrot,
leek, celery, parsley)
Bring everything to the boil and then leave
to cool.
Pour the marinade over the beef until it is
covered and leave to marinade for 5 days.
Method:
Take the joint of beef out of the marinade
and dry. Season with salt and pepper and
brown on all sides in a roasting pan and
add some soup vegetables from the mari-
nade. Pour some marinade into the roast-
ing pan; the bottom should be covered by
10 - 15 mm. Cover the roasting pan with a
lid and put in the oven.
Time in the oven: 150 minutes
Shelf position: 1
Meat Loaf
For 4 people.
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 to-
gether 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 oven.
Time in the oven: 70 minutes
Shelf position: 1
ENGLISH 5
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