Bedienungsanleitung Tefal CY7788 Turbo Cuisine (Seite 24 von 35) (Englisch)

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Ingredients

• 1 tbsp vegetable oil • 1 kg topside or top round beef

• 500 ml beef stock • 180 ml red wine • 2 carrots, roughly

chopped • 1 onion, sliced • 6 tbsp cornour • 3 tbsp tomato

puree • 2 tsp sugar • 1 tsp salt • 1 tsp pepper • 1 tbsp olive

oil

Ingredients

• 2 tbsp olive oil • 2 smoked bacon rashers, chopped • 500 g

lean ground beef (or use half beef, half pork) • 1½ onions,

nely chopped • 1½ carrots, nely chopped • 1 celery

stalk, nely chopped • 2 garlic cloves, crushed • 160 g

mushrooms, sliced • 600 g chopped tomatoes, canned

• 2 tbsp tomato purée • 1 tsp dried mixed herbs • 1 bay

leaf • 80 ml red wine (oponal) • 3 tsp red wine vinegar

• 1 pinch of sugar • Parmesan, grated

1. Prepare the ingredients.

2. Rub a lile oil all over the beef, and season well with salt

and pepper.

3. In a bowl, add the carrots and onions with half of the

cornour. Sr to ensure the veggies are evenly coated.

Set aside.

4. Select the program ‘Sr Fry’, press the mer dial and

turn the control knob to reach 10 minutes. Press ‘Start’.

5. Heat the vegetable oil and sear the beef all over for 4

minutes.

6. Add the carrots, onions, beef stock, red wine, tomato

puree and sugar, ensuring that the beef is mostly

covered with the liquid. Let simmer for 6 minutes.

7. When the me is up, close the lid without locking it

and select the program ‘Sous Vide’. Press the mer dial

and turn the control knob to reach 6 hours. Press the

temperature dial and turn the control knob to reach

80°C. Press ‘Start’.

8. When the me is up, open the lid carefully, remove the

beef and cover with foil to keep warm. Let the beef rest

for up to 30 minutes.

9. Select the program ‘Sr Fry’, press the mer dial and

turn the control knob to reach 5 minutes. Press ‘Start’.

10. Let the remaining liquid reduce and bring the sauce to

a gravy consistency, adding the remaining cornour to

thicken (remove a lile liquid, mix in the cornour to

make a paste, and sr it back into the gravy).

11. Slice the beef with a sharp knife and coat with plenty of

delicious red wine gravy!

1. Prepare the ingredients.

2. Select the ‘Sr Fry’ program, press the mer dial, turn

the control knob to reach 5 minutes. Press ‘Start’.

3. Add the olive oil and fry the bacon and the ground beef

for 5 minutes unl browned all over.

4. When the me is up, add the remaining ingredients.

Close but don’t lock the lid.

5. Select the ‘Sous Vide’ program, press the mer dial,

turn the control knob to reach 4 hours.

6. Press the temperature dial and turn the control knob to

reach 80°C. Press ‘Start’.

7. When the me is up, your bolognese should be thick

and saucy.

8. Serve with spaghe and grated parmesan for a classic

Italian dish your guests will love!

SLOW-COOKED ROAST BEEFSLOW-COOKED ROAST BEEF

SLOW-COOKED BOLOGNESE SAUCESLOW-COOKED BOLOGNESE SAUCE

4 6h 15 min.

4 4h 5 min.

Ingredients

• 1 tbsp vegetable oil • 500 g braising or stewing beef,

cubed • 200 g onion, chopped • 300 g carrots, peeled and

sliced (1.5-cm) • 150 ml beef stock • 2 tsp Dijon mustard •

250 ml Stout • 2 dried bay leaves • 4 sprigs of fresh thyme •

½ tsp sugar • Cornour

Ingredients

• 600 g lean ground beef • 100 g onions, nely chopped

• 2 tsp olive oil • 2 garlic cloves, crushed • 500 g crushed

tomatoes, canned • 1 crumbled beef stock cube • 2 bay

leaves • Cornour (to thicken) • 160 ml wine

1. Prepare the ingredients.

2. Select the program ‘Sr Fry’. Press the mer dial and

turn the control knob to reach 5 minutes. Press the

temperature dial and turn the control knob to reach

140°C. Press ‘Start’.

3. Heat the vegetable oil and brown the meat and onion,

srring frequently.

4. When the me is up, add all the remaining ingredients.

Sr well to combine.

5. Close and fully lock the lid and select the program

‘Stew’. Press the mer dial and turn the control knob to

reach 30 minutes. Press ‘Start’.

6. When the me is up, press the steam release buon to

fully release the pressure before opening the lid.

7. Remove the bay leaf and thyme. Sr in the cornour to

thicken. Season to taste and serve.

1. Prepare the ingredients.

2. Select the program ‘Sr Fry’, press the mer dial and

turn the control knob to reach 5 minutes.

3. Heat the olive oil and brown the ground beef, onions

and garlic. Break up clumps in the ground beef with a

spatula.

4. Add remaining ingredients, season and sr well to

combine.

5. Close and fully lock the lid and select the program

‘Stew’. Press the mer dial and turn the control knob to

reach 10 minutes. Press ‘Start’.

6. When the me is up, press the steam release buon to

fully release the pressure before opening the lid.

7. Remove the bay leaf. Ladle onto your favorite pasta, and

enjoy!

HEARTY BEEF AND ALE CASSEROLEHEARTY BEEF AND ALE CASSEROLE

EASY BEEF BOLOGNESEEASY BEEF BOLOGNESE

4 35 min.

4 15 min.

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