Operation Manual

GB
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107 ■
SMUD 860 A1
Preset "2":
120°C / 10 minutes
1) Pour the red wine over the meat and let it braise for 10 minutes.
Preset "3":
120°C / 35 minutes
1) Add the mushrooms.
2) Stir in the cream mixture and let the meat braise for 35 minutes.
Preset "4":
160°C / 5 minutes
1) Bring the goulash to a boil again and season it with salt and pepper to taste.
2) Thicken the goulash with starch.
Meatball soup
Ingredients
▯ 500 g minced beef
▯ 1 egg
▯ 1 onion
▯ 2 tbsp. fresh breadcrumbs
▯ 1 bunch of parsley
▯ 1 pinch of nutmeg
▯ 1 litre of vegetable broth
▯ 1 carrot
▯ 2 potatoes
▯ 500 g cauliflower
▯ Salt, pepper
Preparation
1) Peel and chop the onion.
2) Wash, dry, and chop the parsley.
3) Knead the mince, egg, onion, half the parsley, and the breadcrumbs into a paste.
4) Season to taste with salt, pepper and nutmeg.