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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 mittel | Onion, thinly sliced and separated into rings. |
1 mittel | green pepper thinly sliced |
1 Esslöffel | olive oil |
1 2/3 x ca. 450 g | Boneless beef chuck steak, cut into 1/2 inch cubes. |
1 Dose | (17 ounces) stewed tomatoes. |
10 3/4 x ca. 30 g | Condensed beef broth. |
6 x ca. 30 g | tomato paste |
1 gross | Potato, cut into 1/2 inch cubes. |
2 Esslöffel | all-purpose flour |
Combine onions, green pepper and olive oil in 3-quart casserole. Microwave at high (100%) until green pepper is tender, 2 to 5 minutes. Stir in remaining ingredients. Cover. Microwave at high (100%) ten minutes. Reduce power to medium (50%). Microwave until beef and potatoes are tender, 50 minutes to 1 hour, stirring after half the cooking time. If using oven other than carousel, stir 2 or 3 times during cooking. Let stand 5 to 10 minutes. Serve over rice, noodles or potatoes, if desired.
This recipe is from the Sharp Carousel Microwave Cookbook. I made it for dinner tonight because I had only an hour to make dinner and only had a roast thawed. I cut the roast into cubes, and I almost made the time limit, but not quite. It was very good.
[GrayLady] at 17:54 Est
Cookbook echo moderator at net/node 004/005
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