AEG MC1763E, MC1753E user manual Zürich veal stew, Stuffed ham, Cut the veal into strips, Cm long

24Recipes

Zürich veal stew

1.Cut the veal into strips.

2.Grease the dish with the butter. Put the meat and onion into the dish, cover and cook. Stir once during cooking. 7-10 min. 800 W

3.Add the white wine, gravy browning and cream, stir, cover and continue cooking. Stir occasionally.

4-5 min. 800 W

4.Stir the mixture after cooking, stand for approx. 5 min. Garnish with parsley.

Stuffed ham

1.Mix the spinach with the cheese and fromage frais, season to taste.

2.Place a tablespoon of the filling on top of each slice of cooked ham, and roll up. Spear the ham with a wooden skewer to fasten it.

3.Make a béchamel sauce: to do this, pour the water and cream into a bowl and heat.

3-4 min. 800 W

Mix the flour and butter to make a roux, add to the liquid, and whisk until dissolved. Cover, cook until thick. 1 min. 800 W

Stir and taste.

4.Place the sauce into the greased dish, place the filled rolls of ham onto the sauce and cook with lid.

3-4 min. 800 W

After cooking, stand for approx. 5 min.

Utensils	Dish with lid (2 l capacity)
600 g	veal fillet
10 g	butter or margarine
50 g	onion, finely chopped
100 ml	white wine
	seasoned gravy browning, for approx.
	1/2 litre gravy
300 ml	cream
1 tbsp	parsley, chopped

Utensils	Bowl with lid (2 l capacity)
	Oval gratin dish with lid (approx.
	26 cm long)
125 g	leaf spinach, chopped
125 g	fromage frais, 20 % fat content
40 g	Emmental cheese, grated
	pepper and paprika
6 slices	cooked ham (300 g)
125 ml	water
125 ml	cream
20 g	flour
20 g	butter or margarine
10 g	butter or margarine to grease the dish