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Team sc 2 inox brosse Manual

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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced and
folded in order to obtain a booklet A5 (+/- 148.5 mm width x
210 mm height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity.
7 TEAM SC 2 - 070205
Assembly page 7/36
Fax +32 2 359 95 50
1 pinch of sugar
1 tablespoon of curry
2 tablespoons of cornflour
Pieces of tinned pineapple
Clean the meat and dry it. Sprinkle with salt, pepper and curry. Melt the margarine in a pan.
Brown the roast into the margarine. Add the sliced of onions. Clean the vegetables julienne
and put it into the crock of the slow cooker. Add the onions and the browned meat. Cook for 8
hours on position. Take the meat out of the crock. Pour the meat juices into the crock. Add
lemon peel, pineapple juice, lemon juice, sugar and curry with cornflour and 3 soup spoons of
cream and mix until the sauce is thick. Strain the sauce. Brown the pineapple pieces into
butter. Serve the meat and pineapple with rice and add sauce as you please.
Bœuf Bourguignon
Ingredients
750g - 1kg of beef
Salt
Pepper
Paprika
Garlic powder
50 g of diced bacon fat
1 glass of Bourgogne
250g of button mushrooms
Chive
Clean the meat and dry it. Sprinkle it with salt, paprika and garlic and put it into the crock of
the slow cooker. Add the diced bacon fat. Shut the lid and cook for 6 to 8 hours on position.
Add the mushrooms and the wine an hour before the end of cooking time. Add the cornflour
to thicken the sauce and garnish with chive before serving. Serve with pasta (tagliatelle) or
potatoes.
Stroganov beef
Ingredients
50 g of margarine
300 g of onions
250 g button mushrooms
1 pinch of salt
1 teaspoon of sugar
1 tablespoon of mustard
Black pepper
750 gr of beef fillet
¼ l of sour cream
Melt the margarine in a pan. Add the sliced onions and the mushrooms cut into thin slices.
Cook for about 5 minutes. Mix salt, sugar, mustard and pepper and add the mixture into the
pan. Cut the beef fillet into 1cm thick and 5cm long slices. Put the meat and the vegetables
into the crock of the slow cooker and cook for 6 to 8 hours on position. Add the cream
before serving.
… 7 …


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