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Training | AM | 2014
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Currygeschnetzeltes mit Paprika und Reis
Zutaten Zubereitung
(für 4 Personen)
450-500 g Hühnerbrustfilet
1 Paprikaschote
2 El Butter
2 El Mehl
300 ml Milch
1 Tl Curry
1 Tl Kurkuma
1 Tl Gemüsebrühe, Instant
Nach Geschmack:
Salz und Pfeffer, frisch gemahlen
250 g Basmatireis
320 ml Wasser
1 Tl Salz
1.
Butter in einem Topf schmelzen, das Mehl darin anschwitzen und unter Rühren die Milch
hinzufügen. Einmal Aufkochen lassen, so dass eine sehr dicke Sauce entsteht.
2.
Sauce mit Curry, Kurkuma, Gemüsebrühe Salz und Pfeffer kräftig würzen. Die Sauce in
eine hitzebeständige Form geben.
3.
Fleisch in schmale Streifen schneiden.
4.
Paprika putzen, entkernen und waschen, anschließen in feine Würfel schneiden und mit
dem Fleisch zur Sauce geben. Alles gut vermischen.
5.
Form auf das Rost des Dampfgarers stellen.
6.
Reis ebenfalls in eine hitzebeständige Form geben. Wasser und Salz hinzu geben,
durchrühren und ebenfalls auf das Rost stellen.
7.
Funktion: Dämpfen, 100°C und 30 Minuten einstellen und einschalten.
8.
Nach der Garzeit das Geschnetzelte vor dem Servieren umrühren.
Gerät EKDG 6550.0 / EDG 6550.0 / EDG 6260.0
Funktion Dämpfen
Temperatur 100°C
Dauer 50 Minuten incl. Garzeit
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