Use and Care Manual

7
RECIPE BOOKLET
HEARTY MEALS
EASY WESTERN CHILI
Goes great with corn bread or tortilla chips.
• 1 pound (450 g) ground beef
• 1 large onion peeled and chopped
• (1) 14.5 ounce (430 ml) can of stewed tomatoes
• (1) 15 ounce (445 ml) can tomato sauce
• (1) 15 ounce (445 ml) can of kidney beans
Peel the large onion and dispose of the outer skin. Using the Rotato Express peel
enough of the meat of the onion to fill a cup and half (375 ml) dry measure. Chop
onion and set aside. In a large saucepan oven medium heat, combine the beef and
onion and sauté until meat is browned and onion is tender. Add the stewed
tomatoes with juice, tomato sauce, beans and water. Season with the chili powder,
garlic powder salt and pepper to taste and bring to a boil. Reduce the heat to low
and let simmer for 15 minutes. Serve hot with cornbread or corn tortilla chips.
SWISS STEAK
A good, hearty “comfort food” beef dish.
• 2 1/2 lbs (1.1 kg) round steak cut 1 inch
(25 mm) thick
• 1 1/2 cups (375 ml) peeled and sliced onion
• 3/4 cup (175 ml) flour
• 1 1/2 tbsp (22 ml) dry mustard
• 1 1/2 tsp (7 ml) salt
• 1/4 tsp (1 ml) ground black pepper
1. Peel outer skin of onion and slice onion across the grain making 1/4 inch (6 mm)
thick rings. Set aside.
2. Peel skin from tomatoes using Rotato Express. Chop thoroughly, set aside.
3. Combine flour, mustard, salt and pepper. Pound as much of the mixture as
possible into the steak with a meat hammer. Or if necessary, use the edge of a
heavy plate. Cut the meat into serving sized pieces.
4. Heat the oil in a large heavy skillet or Dutch oven. Brown the meat well on both
sides. Sprinkle onion, garlic and carrots over the meat. Add tomatoes,
Worcestershire sauce and brown sugar. Cover and gently heat until the
tomatoes begin to break up. Stir sauce to blend, turn meat over, cover tightly
and simmer for about two hours or until meat is very tender. Stir often and add
a little water if necessary to keep the sauce from sticking.
5. Serve with potatoes, rice or egg noodles.
• 3 tbsp (45 ml) cooking oil
• 2 cloves of garlic finely chopped
• 2 large carrots diced
• 4 cups (1 litre) coarsely chopped peeled tomatoe
• 2 tbsp (30 ml) Worcestershire sauce
• 2 tsp (30 ml) brown sugar
• 1 1/2 cups (375 ml) cold water
• 1/4 tsp (1 ml) chili powder
• 1/4 tsp (1 ml) garlic powder
• Salt and pepper to taste