User Manual

Poultry and meat 51
MEAT:
1 tbsp vegetable oil
1 kg ribeye beef steak
VEGETABLES:
100 g small potatoes
4 baby carrots
50 g green asparagus
1 small radish
50 g green beans
50 g spring onions
50 g courgettes
40 g butter
30 g sugar
Salt
Per serving
436 kcal, 6 g carbs, 22 g fat,
55 g protein
PREPARATION
1. Rinse the meat briefly in cold water and pat dry with
kitchen towel.
2. Heat the oil in a frying pan at setting 7 for
approx. 5 minutes. When the oil is hot enough, turn
down to setting 5 and fry the meat on all sides. Cook
gently in the oven at 100-120 °C for approx. 2^ hours.
Turn several times while cooking.
3. Trim and wash the vegetables. Cut the ends off the
green beans and asparagus. Cut the spring onions and
radish into strips. Make the potatoes and courgettes into
decorative shapes.
4. Heat the butter and sugar in a pan at setting 6 for
approx. 2 minutes until the sugar has melted. Add the
vegetables and spread out over the bottom of the pan.
Cover and heat at setting 5 for approx. 9 minutes.
Then season with salt and fry lightly until the liquid has
evaporated. Just cover the vegetables with water.
Simmer for 2-3 minutes, stirring in the meantime.
5. Season the ribeye steak with salt and cut into slices.
Arrange with the vegetables on four plates and serve hot.