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Ingredients
600 g (1
1
/
4
lb) braising steak,
cubed
45 ml (3 tbsp) seasoned flour
600 ml (1 pt) hot beef stock
45 ml (3 tbsp) tomato puree
30 ml (2 tbsp) paprika
5 ml (1 tsp) sugar
60 ml (4 tbsp) soured cream
Hungarian goulash Serves 4
Dish: large casserole + lid
Oven accessory: glass turntable + metal tray
1. Toss meat in the flour. Combine all ingredients except the
soured cream in casserole dish.
2. Cook on Combination: CONVECTION 160°C + WARM
power for 1hr 15 mins, or until the meat is tender.
3. Remove from oven and immediately stir in the soured
cream. Serve with ribbon noodles.
Ingredients
15 ml (1 tbsp) oil
1 large onion, sliced
3 cloves garlic, crushed
Spices and Flavourings:
10 ml (2 tsp) ground
coriander
3 ml (
1
/
2
tsp) chilli powder,
ground cardamom, ground
cloves
15 ml (1 tbsp) garam
marsala
15 ml (1 tbsp) ground
turmeric
5 ml (1 tsp) ground cumin
30 ml (2 tbsp) flour
15 ml (1 tbsp) tomato puree
450 g (1 lb) shoulder of
lamb, cubed
juice of 1 lemon
5 ml (1 tsp) sugar
25 g (1 oz) sultanas
pinch of salt
450 ml (
3
/
4
pt) hot stock
Madras curry Serves 4
Dish: large casserole dish with lid
Oven accessory: glass turntable + metal tray
1. Place the oil, onion and garlic in casserole dish. Cover and
cook on HIGH power for 3 mins.
2. Blend in all the spices and cook on HIGH power for 2 mins.
3. Stir in the flour and tomato puree. Add all other ingredients
including meat. Blend in hot stock.
4. Cover and cook on Combination: CONVECTION 160°C +
WARM power for 1 hr-1 hr 30 mins. or until meat is tender.
Serve with boiled rice and lemon or lime wedges and
poppadoms.
