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Zürich veal stew
1. Cut the veal into strips.
2. Grease the dish with the butter. Put the meat and onion
into the dish, cover and cook. Stir once during cooking.
7-10 min. 800 W
3. Add the white wine, gravy browning and cream, stir,
cover and continue cooking. Stir occasionally.
4-5 min. 800 W
4. Stir the mixture after cooking, stand for approx. 5 min.
Garnish with parsley.
Utensils Dish with lid (2 l capacity)
600 g veal fillet
10 g butter or margarine
50 g onion, finely chopped
100 ml white wine
seasoned gravy browning, for approx.
1
/
2
litre gravy
300 ml cream
1 tbsp parsley, chopped
Stuffed ham
1. Mix the spinach with the cheese and fromage frais,
season to taste.
2. Place a tablespoon of the filling on top of each slice of
cooked ham, and roll up. Spear the ham with a wooden
skewer to fasten it.
3. Make a béchamel sauce: to do this, pour the water and
cream into a bowl and heat.
3-4 min. 800 W
Mix the flour and butter to make a roux, add to the
liquid, and whisk until dissolved. Cover, cook until thick.
1 min. 800 W
Stir and taste.
4. Place the sauce into the greased dish, place the filled
rolls of ham onto the sauce and cook with lid.
3-4 min. 800 W
After cooking, stand for approx. 5 min.
Utensils Bowl with lid (2 l capacity)
Oval gratin dish with lid (approx.
26 cm long)
125 g leaf spinach, chopped
125 g fromage frais, 20 % fat content
40 g Emmental cheese, grated
pepper and paprika
6 slices cooked ham (300 g)
125 ml water
125 ml cream
20 g flour
20 g butter or margarine
10 g butter or margarine to grease the dish