Manual Beem Vital-X-Press (page 30 of 64) (English, German, Dutch, French)

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Vital-X-Press EN

BEEM - Elements of Lifestyle

Recipes

Goulash

Ingredients for 3-4 people:

500 g pork and beef ●

250 g onions ●

1 garlic clove ●

2 teaspoons of oil ●

1 small tin of tomatoes, diced ●

1 tablespoon of starch ●

350 ml vegetable broth ●

Spices: salt, pepper, ground red pep- ●

per, a little thyme

½ cup of sour cream ●

Some white wine ●

Clean the meat and cut into small chunks.

Add oil to the pressure cooker and lightly

fry the small chopped onions and the

crushed garlic. Then add the meat and

steam well. Add the spices and tomatoes

and pour in the vegetable broth. Close

the pot, the cooking time is roughly 15-

20 minutes at level II. When cooking has

nished, use the fast cooling method and

open the pressure cooker. Bind the gou-

lash with the sour cream and the starch

and and a little white wine to taste.

Roast pork

Ingredients for 4-5 people:

2 teaspoons of olive oil ●

1 kg roast pork ●

1 l vegetable broth ●

1 green pepper ●

1 red pepper ●

1 zucchini ●

5 small carrots ●

Salt, pepper ●

1 cup of sour cream ●

Brown the roast pork on all sides in hot oil.

Deglaze with the vegetable broth and sea-

son with salt and pepper. Close the pres-

sure cooker and allow the roast to cook

at level II for 30 minutes. Cool down with

the fast cooling method, open the pres-

sure cooker and add the washed, peeled

and nely chopped vegetables. Close the

lid again and allow the roast to cook for a

further 10 minutes (level I). When nished,

add sauce to taste and then the sour

cream.

Barley soup

Ingredients for 4 people:

250 g ham ●

2 teaspoons of olive oil ●

1 ½ l vegetable broth ●

500 g leeks ●

½ packet of pearl barley, medium grain ●

1 kg potatoes ●

4 sausages ●

Cut the ham into chunks, fry lightly in oil

and subsequently deglaze with the veg-

etable broth. Add the washed chopped

leeks and sprinkle the pearly barley into

the pot. Close the pressure cooker and

allow the soup to cook at level II for 30

minutes. Cool down with the fast cooling

method, open the pressure cooker and

add the peeled and diced potatoes to the

soup. Close the pressure cooker again

and allow soup to cook at level II again for

a further 10 minutes. When nished, open

the lid (fast method), taste the soup and

warm up the sausages in the hot soup.

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Beem Vital-X-Press Manual

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