Clever Casa 135321 - Page 24

STEP 2: Add the onion and garlic and soften. Stir in the peppers and sweet potato and continue to sauté tor a
further minute.
STEP 3: Add the beef and sauté for a further minute, then pour the beef stock, chopped tomatoes, paprika and
caraway seeds to the non-stick cooking pot.
STEP 4: Select the 'SOUP' function and manually change the timer setting to 25 minutes. Check that the
pressure release valve is closed and secure the lid.
STEP 5: Once the prese! time on the pressure cooker has elapsed, carefully open the pressure release valve and
remove the lid.
Tip: serve the goulash hot with slices of warm bread.
BEEF STEW
INGREDIENTS:
600 g beef, diced
4 large potatoes, peeled
and chopped
4 carrots, peeled and chopped
4 celery sticks, peeled and chopped
4 beef stock cubes, in 225 ml boiling water
3 gartic cloves, crushed 1 large onion, diced 225 ml red wine
1 tbsp olive oil
Salt and pepper, to taste
METHOD:
STEP 1: Plug in and switch on the pot at the mains power supply. Select the 'SAUTE'' function and add the olive
oil to the non-stick cooking poi.
STEP 2: Add the onions, garlic and beef and cook until the beef has browned.
STEP 3: Turn o the 'SAUTE' function using the 'CANCEL' button and then select the 'STEW' function.
STEP 4: Stir in the stock, red wine, carrots and salt and pepper. Check that the pressure release valve is closed
and secure the lid.
STEP 5: Whilst the stew is cooking, piace the chopped potatoes into a large saucepan with some salted water
and bring to the boil, cooking until the potatoes are soft and then draining.
STEP 6: Alter 15 minutes, carefully open the pressure release valve and remove the lid.
STEP 7: Reduce the stew tor a few minutes by continuing to cook with the lid o, add the potatoes and stir.
Tip: serve with some delicious rustic bread.
SECOND PLATE
SPICY BEEF STEW WITH BEANS AND PEPPERS
INGREDIENTS:
700 g stewing beef, diced
400 g cannelloni beans, drained and rinsed
400 g tin chopped tomatoes
2 yellow peppers, deseeded and sliced
2 garlic cloves, crushed
1 onion, diced
600 ml beef stock
1 tbsp olive oil
1 tbsp plain our
1 tbsp black treacle
1 tsp cumin
METHOD:
STEP 1: Plug in and switch on the pressure cooker at the mains power supply. Select the 'SAUTÉ' function and
cook the onion, garlic and beef mince in the oil tor approx. 3 minutes.
STEP 2: Add the our and stir thoroughly so that all of the ingredients are coated.
STEP 3: Add the remaining ingredients and select the 'STEW' function and manually change the timer setting
to 15 minutes. Check that the pressure release valve is closed and secure the lid.
STEP 4: Once the preselected time has elapsed, carefully open the pressure release valve and remove the lid.
Tip: Serve hot with a spoonful of soured cream.
MOROCCAN RED LENTIL AND LAMB STEW
INGREDIENTS:
400 g tin chopped tomatoes
300 g lamb neck llet, diced
125 g red lentils
3 potatoes, peeled and diced into 2 cm chunks
1 onion, chopped
1 garlic clove, crushed
400 ml vegetable stock
1 tbsp olive oil
1 tbsp tomato puree
1 tsp paprika
1 tsp turmeric
1 tsp cumin
1 tsp honey
1 tsp chilli powder
¼ tsp cinnamon
¼ tsp ground ginger Salt and pepper, lo taste
METHOD:
STEP 1: Plug in and switch on the pressure cooker at the mains power supply. Select the 'SAUTÉ' function and
add the oil, lamb, onion, garlic and potatoes to the non-stick cooking pot and sauté for approx. 2 minutes.
STEP 2: Add the chopped tomatoes, paprika and chilli powder.
STEP 3: Select the 'STEW' function and manually change the timer setting to 15 minutes. Check that the
pressure release valve is closed and secure the lid.
STEP 4: Once the preselected time has elapsed, carefully open the pressure release valve and remove the lid.
Add the remaining ingredients and continue to sauté for 5 minutes with the lid o.
Tip: serve straight from the pot for a simple, delicious homecooked meal!
CATALONIAN MOUNTAIN LAMB
INGREDIENTS:
1.5 kg lamb shoulder
4 large potatoes, peeled and chopped
4 carrots, peeled and chopped
4 lamb stock cubes, in 225 ml boiling water
3 garlic cloves, crushed
2 red peppers, chopped
1 large onion, diced
225 ml sherry
1 tbsp olive oil
Salt and pepper, to taste
43
42