Fagor 4 QT Notice D'utilisation page 21

interior 19/4/07
brandy or wine, cooking oil, salt, pepper,
1-2 cups water
Heat a little cooking oil in cooker and
lightly brown sliced onions and crushed
garlic. Brown meat well on all sides. Add
sliced carrots, peppers and peeled
tomatoes and continue to cook for a few
more minutes. Remove. Add water.
Place meat in the cooker. Pour a little
brandy or wine over meat, close cooker
and cook for 15 minutes. Cool cooker
quickly. Remove meat and cut in slices.
At the same time blend cooking liquid
and vegetables into a sauce. Place sli-
ces of meat into the sauce and add a lit-
ter water if required to cover meat. Close
cooker and cook for an additional 20-25
minutes.
BEEF STEW
20 minutes.
INGREDIENTS:
1 1/2 lbs stewing steak, 1 onion,
garlic, cooking oil, 3 carrots,
election of fresh or frozen vegetables
with similar cooking times (peas, green
beans, small pieces of
cauliflower, turnip, etc), salt, pepper, 2-2
1/2 cups water.
Cut steak into small pieces. Heat
cooking oil in cooker and brown sliced
onions and crushed garlic. Add meat
and fry until well browned on all sides.
Add vegetables, seasoning and water.
Close cooker and cook for 20 minutes.
MINCED MEAT
3-4 minutes.
INGREDIENTS:
1 lb minced meat, 1 onion, garlic,
cooking oil, 2 carrots, selection of fresh
or frozen vegetables with similar
cooking times (peas, green beans, small
pieces of cauliflower, turnip, etc.), salt,
pepper, 1 1/2 cups water.
Warm a little oil in cooker and brown
sliced onions and crushed garlic. Add
minced meat stirring well until browned.
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Add vegetables, seasoning and water.
Close cooker and cook for 4-5 minutes
SAUSAGE STEW
3-4 minutes.
INGREDIENTS:
6 beef sausages, 1 onion, garlic,
cooking oil, 2 carrots, selection of fresh
or frozen vegetables with similar
cooking times (peas, green beans, small
pieces of cauliflower, turnip, etc), salt,
pepper, 1 1/2 cups water.
Follow exactly the same method as for
MINCED MEAT.
GOULASH
20 minutes.
INGREDIENTS:
1 1/2 lbs stewing steak, 2 onions,
cooking oil, garlic, paprika pepper, 1/2
pint water or beef stock, 1/4 pint
tomato juice, 4 potatoes, salt, pepper,
spices to taste.
Heat cooking oil in cooker and lightly
brown sliced onions and crushed garlic.
Add the steak cut into small pieces and
brown well. Add all other ingredients
except potatoes and cook for a few
more minutes stirring continously. Close
cooker and cook for 15 minutes. Cool
quickly, open cooker and add potato cut
into large pieces. Close cooker again
and cook for remaining cooking time
(4-5 minutes).
POT ROAST
10-15 minutes per lb.
INGREDIENTS:
Joint of beef of 2-3 lbs, cooking oil, salt,
pepper, 2-2 1/2 cups of water (or beef
stock) according to size of joint.
Remove as much as possible of fat on
joint. Heat a little cooking oil and
thoroughly brown joint on all sides, seso-
ning with a little salt or pepper to taste.
Pour water or stock into cooker. Place
meat in cooker. Close cooker and cook
for suggested cooking tiem. Cool cooker
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