Zürich veal stew, Stuffed ham – AEG MC2664E-W User Manual

Page 24

background image



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.




litre gravy

300 ml


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


125 ml


20 g


20 g

butter or margarine

10 g

butter or margarine to grease the dish

This manual is related to the following products: