AEG MC2660E operating instructions Mince and onions, Spicy turkey fricassee, Zürich veal in cream

Meat, fish & poultry

Holland

Mince and onions

Total cooking time: approx. 20-23 minutes

Utensils: Bowl with cover (2 l capacity) Ingredients

500 g	minced meat (half pork, half beef)
3	onions (150 g), finely chopped
1	egg
50 g	white breadcrumbs
	salt & pepper
350 ml	meat stock
70 g	tomato purée
2	potatoes (200 g), diced
2	carrots (200 g), diced
2 tbsps	chopped parsley

1.Mix together the minced meat, the chopped onion, the egg and the breadcrumbs to form a dough, knead, and season with salt and pepper. Place the meat dough into the bowl.

2.Mix the meat stock with the tomato purée.

3.Place the potatoes and carrots, with the liquid over the minced meat, mix it up well, cover and cook. Stir once halfway through.

20-23 min. 900 W

Stir the mince once again, and allow it to stand for about 5 minutes. Sprinkle with parsley and serve.

Germany

Spicy turkey fricassee

2 servings

Total cooking time: approx. 20-25 minutes

Utensils: Flat, oval dish with a lid (about 26 cm long) Ingredients

1	cup of long grain rice, parboiled (120 g)
1 pack	saffron (containing the whole stigma)
1 tsp	butter or margarine to grease the dish
1	onion (50 g), sliced
1	red pepper (100 g), cut into strips

1small leek (100 g), cut into strips

300g turkey breast, diced

	pepper
	paprika pepper
2 tbsps	butter or margarine (20 g)
2 cups	meat stock (300 ml)

1.Mix the rice with the saffron stigma and place in the greased dish. Mix in the onion slices, strips of pepper and leek and the diced turkey breast and season. Stack them on top of the rice. Dot with butter.

2.Pour the stock over the dish, cover and cook.

1.4-6 min. 900 W

2.16-19 min. 270 W

Allow the turkey fricassee to stand for about 5 minutes after cooking.

Switzerland

Zürich veal in cream

Total cooking time: approx. 9-14 minutes

Utensils: Dish with lid (2 l capacity) Ingredients

600 g	veal fillet
1 tbsp	butter or margarine
1	onion (50 g), finely chopped
100 ml	white wine
	seasoned gravy browning, for approx.
	1/2 I gravy
300 ml	cream
1 tbsp	parsley, chopped

1.Cut the fillet into finger-width strips.

2.Grease the dish all over with the butter. Put the onion and the meat into the dish, cover and cook. Stir once during cooking.

6-9 min. 900 W

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

3-5 min. 900 W

4.Test the veal, stir the mixture once more and allow to stand for approx. 5 minutes. Serve garnished with parsley.

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