Sensor Cooking Guide –
Soup/Stew (C5)
. The “Soups/Stews” program cooks full-bodied hearty meat, vegetable and liquid combinations.
To reheat canned or precooked soups or stews, use Reheat 1.
● The program includes a pause to allow stirring and food additions.
BEEF STEW
Cooking Time: about 1 hour 20 minutes
680g beef stew meat, cut into 2.5cm cubes
1 envelope (40g) brown gravy mix with
mushrooms
1-1/2 cups water
1 celery stalk, cut into 2.5cm slices
2 medium carrots, peeled and cut into chunks
2 medium potatoes, peeled and quartered
1 medium onion, cut into rings
Arrange meat in 4-litre microproof casserole.
Blend gravy mix with water in small bowl and pour over
meat. Cover with casserole lid or plastic wrap.
Place in oven.
Cook on SOUP/STEW (C5).
*At Pause, stir in vegetables, coating evenly with sauce.
Cover.
Touch START.
Let stand, covered, 15 minutes before serving.
4 to 6 servings
HUNGARIAN GOULASH
Cooking Time: about 1 hour 20 minutes
900g beef for stew, cut into 2.5cm cubes
4 large tomatoes, peeled and cut into chunks
1 medium onion, coarsely chopped
1-1/2 tablespoons paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 carton (250g) dairy sour cream
Combine beef, tomatoes, onion, paprika, salt, and pep-
per in 4-litre microproof casserole. Cover with casserole
lid.
Place in oven.
Cook on SOUP/STEW (C5).
*At Pause, stir.
Touch START.
Stir in sour cream. Serve over hot noodles.
6 to 8 servings
*N~E: For best results after stirring in remaining in-
gredients at pause, push meat pieces into juices.
ONION-BEEF SOUP
Cooking Time: about 1 hour
3 medium onions, thinly sliced
1/4 cup butter or margarine
4 cups beef broth
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon paprika
Grated Parmesan cheese
Combine onions and butter in 3-litre microproof cas-
serole. Cover.
Place in oven.
Cook on SOUP/STEW (C5).
At Pause, stir in remaining ingredients, except cheese.
Touch START.
Serve in bowls with cheese sprinkled on top.
6 servings
HEARTY BEEF VEGETABLE STEW
Cooking Time: about 42 to 45 minutes
2-1/4 cups water, divided
2 beef bouillon cubes
450g round steak, cut into 2.5cm cubes
3 tablespoons cornflour
2 large potatoes, peeled and cubed
3/4 cup thinly sliced carrots
1/2 cup thinly sliced celery
1 medium onion, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon thyme
1 bay leaf, crushed
Combine 2 cups of the water, bouillon cubes, and beef in
3-litre microproof casserole.
Place in oven.
Cook on SOUP/STEW (C5).
Mix remaining 1/4 cup water
glass measure.
and cornflour in l-cup
*At Pause, add cornflour and remaining ingredients to
beef; stir. Cover with casserole lid.
Touch START.
Cover and let stand 10 minutes before serving.
4 to 6 servings
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