Bedienungsanleitung Rival CKRVSK11 (Seite 7 von 8) (Englisch)

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Swiss Steak

11⁄2-lbs beef round steak, 1 can (8-ounces) tomato

3⁄4- to 1-inch thick sauce

1⁄4 cup ﬂour 1 onion, sliced

3⁄4 teaspoon salt 1 stalk celery, sliced

1⁄4 teaspoon ground black pepper 1 carrot, thinly sliced

2 tablespoons shortening 1⁄2 teaspoon worcestershire

1 can (141⁄2-ounces) stewed tomatoes, sauce

drained

Cut meat into 6 serving-size pieces. Combine our, salt and pepper.

Coat meat with ﬂour mixture. Add shortening to skillet and preheat to

300°F. Brown meat on both sides. Carefully drain off excess fat. Add

remaining ingredients. Set temperature Control dial to “SIMMER”, cover

and cook over low heat about 11⁄2 hours or until meat is tender.

Remove meat from skillet. Combine 1⁄4 cup cold water and 1

tablespoon ﬂour, add to tomato mixture in skillet. Cook and stir until

thick and bubbly. Serve meat with tomato sauce spooned over meat.

Shrimp and Vegetable Stir-Fry

3⁄4-lb. raw, shrimp, 1 small sweet red bell pepper,

shelled and deveined in thin strips

2 tablespoons light soy sauce 1 cup broccoli ﬂowerettes

2 tablespoons dry sherry 1⁄2 medium onion, thinly sliced

2 teaspoons cornstarch 5 large fresh mushrooms, sliced

1 teaspoon grated gingerroot 1⁄2 package (3-ounces) frozen

2 stalks celery, sliced snow peas, thawed

1 tablespoon vegetable oil

Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch,

and gingerroot; pour over shrimp. Preheat skillet to 400°F. Add oil to

skillet. Stir-fry celery, red bell pepper, broccoli and onions for 2 minutes.

Add shrimp with marinade and stir-fry additional 2 minutes or until

shrimp turn pink. Add mushrooms and snow peas. Stir-fry until heated

through.

Fish Fillets with Lemon Dill sauce

1⁄4-lb. fresh mushrooms, sliced 1 tablespoon lemon juice

2 green onions, sliced 1⁄3 teaspoon dill weed

2 tablespoons butter or margarine 1⁄4 teaspoon salt

11⁄2 teaspoons all-purpose our Dash ground black pepper

1⁄4 cup milk 1 to 2 orange roughy or other

2 tablespoons water rm sh llets, (about

1 tablespoon white wine 8-ounces each)

1⁄4 cup cream, optional

Set skillet temperature to 300°F. Add mushrooms, onions and butter.

Saute, stirring frequently, 2 minutes. Add ﬂour; cook, stirring constantly,

1 minute. Combine milk and water. Reduce temperature to “WARM”,

add milk mixture to skillet and cook, stirring constantly, 1 minute. Blend

in wine, lemon juice and seasonings. Arrange sh llets in sauce,

spooning sauce over sh. Cover and cook 8 to 10 minutes or until sh

akes easily with a fork. Lift sh from sauce with a wide spatula. If not

using cream, spoon sauce over sh and serve. If desired, remove sh

from serving platter and keep warm. Blend cream into sauce in skillet.

Heat uncovered 1 to 2 minutes. Spoon sauce over sh.

Steak Au Poivre

2 teaspoons black peppercorns 1 tablespoon butter or

or mixture of black, green and margarine

pink peppercorns margarine 1 green onion, sliced

1⁄2 to 3⁄4-lb. boneless steak, 3 tablespoons bourbon

(1 strip or sirloin steak) or beef broth

3 tablespoons water

Place peppercorns in plastic bag. Crack peppercorns with rolling pin or

mallet. Press cracked peppercorns evenly over both sides of steak. Set

aside. Set skillet temperature to 300°F. Add steak and cook, 7 minutes

per side for medium-rare, or until desired doneness. Remove steak from

skillet and keep warm. Add butter and green onion. Saute, stirring for

1 minute. Combine bourbon/beef broth and water; pour over green

onions. Allow to cook, stirring constantly, about 2 minutes or until sauce

has thickened slightly. Cut steak into serving portions. Return steak to

skillet and spoon sauce over meat. Heat 1 minute. Serve steaks with

sauce spooned over meat.

RECIPES RECIPES

12 13

CKRVSK11Cuori_12EM1.indd 12-13 8/20/12 11:24 AM

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