Prima PFP200 User Manual page 11

BAKE SOLE VICTORIA – Serves 4
3 medium onions, peeled and cut to fit Food Chute
2 tablespoons butter
500g frozen fillet sole, thawed and drained
Salt and pepper to taste
4 large mushrooms
1 green pepper, seeded, pith removed and halved
2 small, sweet chili peppers
¼ cup dry white wine
1 tablespoon lemon juice
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Pre-heat oven to 180 C. insert slicer disc. Slice onions. Arrange on bottom of 23cm greased, square baking dish.
Dot with butter. Season both sides of sole fillets with salt and pepper. Arrange on top on onions. Slice
mushrooms, green pepper and chili pepper. Spread evenly over fish. Combine wine and lemon juice and pour
over vegetable. Bake until sole flakes easily when tested with a fork, about 25-30 minutes.
HUNGARIAN GOULASH – Makes 4-6 servings
3 large onions
3 tablespoons butter
1kg round steak cut into 2.5cm cubes
1 cup claret or tomato juice
1 cup water
1 tablespoon paprika
2 teaspoons salt
¼ teaspoon corraway seeds
¼ teaspoon pepper
2 tablespoons plain flour
¼ cup water
Insert slicer disc. Slice onions. Melt butter in an electric frypan and fry onions until soft, but not browned. About
five minutes. Remove onions to mixing bowl. Brown meat cubes on both sides, about 12 pieces at a time.
Reduce heat to simmer temperature, return onions to pan with meat.
Add wine, water and spices. Stir thoroughly. Cover and simmer until meat is tender, about two hours. Stir
occasionally. Make flour and water into a paste and stir into goulash. Cook, stirring constantly until sauce
thickens. Garnish with parsley and serve with noodles or rice.
BEEF STROGANOFF – Serves 4-6
125g mushrooms
1 large onion, peeled and cut to fit Food Chute
3 tablespoons vegetable oil
750g round steak, partially frozen and cut to fit Food Chute
1 cup water
2 beef stock cubes
1 teaspoon dry mustard
½ teaspoon salt
pepper to taste
2 tablespoons plain flour
¼ cup water
1 cup sour cream
Insert chopping blade. Process mushrooms and onions. Heat oil in electric frypan or frypan and fry mushrooms
and onions over a moderate heat until soft. Remove and set aside in a large dish. Process meat. Increase heat in
frypan and brown about a third of the meat slices at a time.
(meat slices brown best when cooked in small quantities.)
Return meat to frypan, and add vegetables and stock cubes. Add water and seasoning, and simmer gently 45
mins. (if using electric frypan with lid and closed vent.) Combine flour and water and stir until smooth. Stir into