Panasonic NNL534 Bedienungsanleitung Seite 166

Ingredients
4 butterfly cutlets (approximately
150g each)
Salt, pepper
150g mushrooms
100g cherry tomatoes
1 carton of crème fraiche with
herbs (125g)
1 carton of cream (200ml)
1 triangle of processed cheese
(62.5g)
1 tsp Dijon mustard, sharp
1 tbsp frozen parsley
1 tbsp frozen dill
Salt, pepper
Ingredients
1200g beef
Salt, pepper, oregano
2 tbsp oil
1 onion
1 clove of garlic
150 g carrots
100 g celery
125 ml red wine
1 bay leaf
1 tin of tomatoes (drained weight
240 g)
2-3 tbsp crème fraiche
En-34
Meat
Butterfly pork cutlets au gratin
Cooking time: approximately 25-30 minutes
Preparation
Season the cutlets and place in a gratin dish. Clean the mushrooms and slice. Halve
the washed cherry tomatoes and spread on top of the meat with the mushrooms.
Mix together the crème fraiche, cream, cheese spread and mustard. Add the parsley,
dill and seasoning and mix.
Pour the sauce over the meat and cover. Marinade in the refrigerator for several
hours. Remove lid, then place on the glass tray and brown using the combination
method:
Grill 1 and microwave at 440 watts for 25-28 minutes.
Italian roast beef
Cooking time: approximately 36-45 minutes
Preparation
Score the fatty side of the beef. Rub the seasoning into the meat and place fatty side
down in a shallow glass dish brushed with oil. Cover and cook at 600 watts for 8-10
minutes.
In the meantime, peel the onion and garlic clove and chop finely. Clean the vegeta-
bles, grate the carrots and cut the celery into very fine slices. Turn the meat once
partly cooked and add the vegetables, red wine and bay leaf. Do not cover, and cook
using the combination method: Grill 2 and microwave at 250 watts for 20-25 min-
utes until it is cooked through.
Then allow the beef to stand for 10 minutes wrapped in aluminium foil. Add the
tomatoes to the vegetables and cover. Heat at 1000 watts for 8-10 minutes. Enrich
with the crème fraiche and serve with the meat.