Recipes - Westfalia 24 33 78 Instruction Manual

Recipes

Stuffed Tomatoes and Paprika
6 red paprika, 6 medium tomatoes, approx. 200 gr. white rice, 1 lb. ground beef,
½ lb. baby carrots, 200 ml canned tomato paste, 100 ml broth, salt, pepper to
taste
Roast gently ground beef, deglaze with broth, add canned tomato paste and rice,
and let it cook for 1 – 2 minutes. Slide off the tops of peppers and tomatoes and
scoop out the seeds and inner fleshy parts. Fill in the beef and rice mixture into
the paprika and tomatoes.
Place baby carrots evenly on bottom of the pressure cooker and place the stuffed
paprika and tomatoes on the baby carrots. Salt and pepper. Add some broth, if
necessary.
Close pressure cooker, set pressure regulator to 60 kPa and let it cook for
approx. 8 minutes.
Stroganoff
2 lb. Beet, cut into 1" cubes, 3 tablespoons oil, 2 tablespoon flour, 1 large onion,
chopped, 1 teaspoon garlic powder, 1 cup broth, fresh mushrooms, sliced if
desired, 1 cup sour cream, salt and pepper
Brown the meat and add onions, deglaze with broth, add flour and garlic powder
and mix well, add mushrooms. Close pressure cooker, set pressure regulator to
the setting 90 kPa and cook for 15 minutes.
Stir sour cream and salt and pepper.
Cook noodles in a separate pot and serve it together.
Honey Rice Pudding
1 cup long-grain rice, 2,5 cups water, 1 teaspoon olive oil, ½ cup honey, ½ cup
sugar, ¾ cup milk (fat-free can be used), 3 egg yolks, ½ cup raisings (if desired),
1 teaspoon vanilla extract, cinnamon to taste
Cook rice in oil and water into the pressure cooker, set pressure regulator to 60
kPa for 10 minutes. Let steam out. Open the pressure cooker and add honey and
sugar. Stir milk and egg yolks in the rice and cook over medium heat for 2 – 3
minutes until mixture thickens. Stir constantly. Add raisins and vanilla extract.
Serve it hot or cold. If desired, sprinkle with cinnamon.
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