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CASSEROLES
COQ AU VIN
A
1 medium onion, finely 1
chopped
4 slices bacon, chopped 4
2 lb chicken pieces 1 kg
1
⁄4 lb button mushrooms 125 g
3
⁄4 cup hot chicken stock 180 ml
1
⁄4 cup red wine 60 ml
2 cloves garlic, minced 2
2 tbsp butter, cut into pieces 30 ml
1 tsp parsley 5 ml
1
⁄2 tsp thyme 2 ml
1 bay leaf 1
ground black
pepper to taste
Place onion and bacon into a 3-quart (3 L) casserole
dish and cook at P7 2 - 3 minutes. Add remaining
ingredients and combine well.
To Cook by Combination: Cover and cook on
Combination 4 for 30 - 35 minutes. Remove lid, stir
and rearrange chicken pieces. Continue to cook on
Combination 4 for 15 - 20 minutes. Let stand,
10 minutes before serving.
To Cook by Sensor Cooking: Prepare as above
and cover with lid. Press Sensor Cook Button nine
times, then Start.
Makes: 4 - 6 servings
TARRAGON CHICKEN AND
MUSHROOMS
A
3 lb chicken pieces 1.5 kg
1 onion, sliced 1
1
⁄2 tsp dried tarragon leaves 2 ml
salt and pepper
1
⁄2 cup mushrooms, finely sliced 125 ml
1 can cream of mushroom 1
(10 oz) soup (300 g)
1
⁄2 cup sour cream 125 ml
To Cook by Sensor Cooking: Place all ingredients
in a 4-quart (4 L) casserole, except sour cream.
Cover with lid. Press Sensor Cook Button nine
times, then Start. Stir in sour cream, and serve.
To Microwave: Place chicken and onion in a 4-quart
(4 L) casserole dish. Cook at P4 25 - 30 minutes.
Drain any excess fat. Season with tarragon, salt and
pepper. Add mushrooms. Cook at P4 3 - 4 minutes.
Blend together soup and sour cream. Spoon over
chicken. Cover and cook at P4 12 - 15 minutes.
Remove chicken to a serving platter. Stir sauce and
spoon over chicken. Serve with rice or vegetables.
Makes: 6 - 8 servings
GOULASH
A
1 lb lamb shoulder chops 500 g
1 onion, finely chopped 1
1 clove garlic, minced 1
1 tbsp butter or margarine 15 ml
1 tbsp flour 15 ml
2 tbsp tomato paste 30 ml
1
⁄2 tsp paprika 2 ml
1 small green or red pepper, 1
cut into 1" (2.5 cm) cubes
1 cup beef broth 250 ml
1
⁄4 cup sour cream 60 ml
Trim fat and bones from meat and cut meat into 1"
(2.5 cm) cubes. Place onion, garlic and butter or
margarine in a 3-quart (3 L) casserole dish. Cook at
P7 2 - 3 minutes. Add flour, tomato paste and
paprika and cook at P7 for an additional 2 minutes.
Add lamb, pepper and broth.
To Cook by Sensor Cooking: Prepare as above,
and cover with lid. Press Sensor Cook Button nine
times, then Start.
To Microwave: Cover and cook at P6
24 - 26 minutes. Stir in sour cream and serve with
vegetables.
Makes: 4 servings
VEAL PAPRIKA
1 lb boneless veal, cut into 500 g
1" (2.5 cm) cubes
1
⁄2 lb fresh mushrooms, sliced 250 g
1 cup chicken broth, divided 250 ml
1 large onion, finely 1
chopped
2 tsp paprika 10 ml
1
⁄2 tsp salt 2 ml
1
⁄4 tsp pepper 1 ml
dash caraway seeds
3 tbsp flour 45 ml
1
⁄2 cup sour cream 125 ml
In a 2-quart (2 L) casserole, combine veal,
mushrooms,
1
⁄2 cup (125 ml) broth, onion, paprika,
salt, pepper and caraway. Cover with lid.
To Cook by Combination: Cook at P7 5 minutes.
Stir. Cook on Combination 2, 30 - 35 minutes.
To Microwave: Cook at P7 3 minutes and at P4
15 - 21 minutes; stir occasionally.
To Complete: Blend flour with remaining
1
⁄2 cup
(125 ml) broth until smooth. Stir into dish. Cook at P7
2 - 3 minutes, or until sauce is thickened. Blend in
sour cream.
Makes: 4 servings
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