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Frypan recipes continued – Sunbeam FP5500 User Manual

Page 28

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26

Veal Paprika

Serves 4

4-6 (approx. 750g) veal steaks

plain flour

2 tablespoons (40g) butter or margarine

1 medium onion, thinly sliced

1 clove garlic, finely chopped

2 teaspoons paprika

1 tablespoon plain flour, extra

1 cup beef stock

1

1

/

2

tablespoons tomato paste

2 tablespoons sour cream

1. Coat veal steaks lightly in flour.

2. Heat butter or margarine in frypan on

setting 5. Cook veal quickly on both sides
until lightly golden. Set aside.

3. Add onion and garlic, sauté until tender.

4. Add paprika and extra flour. Gradually

add beef stock, stirring constantly until
mixture boils and thickens.

5. Reduce temperature to simmer. Stir

through tomato paste and return veal to
the frypan. Cover and simmer for 25-30
minutes. Stir in sour cream just before
serving.

Lamb

Rack of Lamb with Mustard Crust

Serves 4

4 racks of lamb with 3 chops in each,
trimmed of excess fat

2 tablespoons oil

2 tablespoons French mustard

1 clove garlic, finely chopped

1 tablespoon fruit chutney

2 teaspoons green peppercorns, crushed

1 cup fresh breadcrumbs

2 tablespoons chopped parsley

1. Heat oil in frypan on setting 6. Place

lamb racks into frypan and brown on all
sides. Reduce temperature to setting 5.
Cover and bake, allowing 25 minutes per
500g.

2. When half way through cooking, remove

lamb from frypan. Combine mustard,
garlic, fruit chutney, crushed green
peppercorns and breadcrumbs. Spread
mixture over back of lamb and coat with
chopped parsley.

3. Return to the frypan and bake for

remaining cooking time or desired
amount (to suit your individual taste).

Frypan Recipes continued

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