Recipes; Beef À La Lindström; Pot-Roast Beef With Chanterelle Mushrooms - Gaggenau GN 340 23 Notice D'utilisation

Recipes

Our recipes are suitable for 6 - 12 people.
Always preheat the oven. Our recipes specify whether
you must also preheat the roasting dish.
Beef à la Lindström
Ingredients (serves 4 - 6)
1 onion
30 g butter
2 slices of pickled beetroot
1 pickled gherkin
500 g minced beef
100 g breadcrumbs
1 egg
Salt and pepper
20 g capers
Insert the heating element for roasting. Place the
roasting dish on the first shelf from the bottom.
Preheat the oven and roasting dish to 200 °C on the
"roaster function".

Pot-roast beef with chanterelle mushrooms

Ingredients (serves 6)
2.5 kg beef
30 g dripping
100 g bacon
1 onion
1 tomato
½ apple
1 seasoned gherkin
400 g fresh chanterelles
Pepper, paprika
¾ l water
½ l white wine
¼ l cream
Flour
Insert the heating element for roasting. Place the
roasting dish on the first shelf from the bottom.
Preheat the oven and roasting dish to 200 °C on the
"roaster function".
Your roasting dish is made from cast iron, which
guarantees an even heat transfer. The heating-up time
is approx. 25 minutes. Therefore, you should turn on
your oven before beginning preparation.
Preparation
Finely chop the onion, beetroot and gherkin. Sweat
the onion in butter until transparent. Mix the minced
beef with the remaining ingredients.
Form 8 - 10 flat beef patties from the mixture. Roast
for approx. 7 minutes per side in the preheated
roasting dish.
Variation
Roast 4 patties in the roasting dish. Shortly before the
end of the cooking time, move these to one side, add
some fat to the roasting dish and cook 4 fried eggs.
(You can also cook the fried eggs separately on the
hob.)
Setting values
Setting: Roaster function
Temperature: 220 °C
Core temperature: 85 °C
Cooking time: 10 - 15 minutes
Preparation
Rinse and dry the meat. Dice the bacon. Peel the
onion, skin the tomato and cut both into quarters.
Rinse the chanterelles. Peel the apple and remove the
core. Dice the apple and gherkin.
Add the dripping to the preheated roasting dish and
roast the meat for approx. 5 minutes on one side. After
turning, add and brown the diced bacon, half of the
chanterelles and the vegetables. Deglaze with ½ l
water and cover with the lid. Turn the oven down to
120 °C. Allow to stew for 1½ hours, pouring the water
or wine over the top as necessary. Turn the oven up to
180 °C. Allow to stew for a further hour.
At the end of the cooking time, remove the roast. Add
wine to the sauce and bring to the boil at 200 °C and
thicken with the flour. Add and heat the remaining
chanterelles. Add cream and season.
Setting values
Setting: Roaster function
Temperature: 200 °C / 120 °C / 180 °C
Cooking time: Approx. 3 hours
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