Morphy Richards 48790 manual MUK Rev1 1/5/08 1555

48790 MUK Rev1 1/5/08 15:55 Page 11

Beef in red wine

	2.5 litres
Oil	2 tbsp
Onions, chopped	1 large
Stewing beef, cubed	700g
Black olives	8
Clove garlic, crushed (optional) 1
Tomatoes skinned, de-seeded and
roughly chopped	5
Mushrooms	125g
Dry red wine	400ml
Salt and freshly ground black pepper
Bay leaf	1
Freshly chopped parsley

Method

In a pan, gently fry the onion in the oil until softened. Add the beef and brown on all sides. Add all the remaining ingredients except the parsley and bring to a simmer. Transfer all the ingredients into the crock pot and place the pot into the slow cooker base. Place the lid into the slow cooker. Cook for approximately 3 1/2 - 7 1/2 hours. Before serving, remove the bay leaf and sprinkle with parsley.

Hungarian Goulash

	2.5 litres
Stewing steak, cut into cubes	500g
Seasoned flour	30g
Vegetable oil	3 tbsp
Onions, finely chopped	1 large

Green pepper, de-seeded and chopped

	1
Carrot, peeled and chopped	2
Sticks celery chopped
1
Paprika	1tsp
Tomato puree	3 tbsp
Pinch of grated nutmeg
Mixed herbs	3 tsp

Salt and freshly ground black pepper

Beef stock	200ml
Can of tomatoes, roughly chopped
	200g
Red wine (optional)	200ml
Worcestershire sauce	3 tsp

Method

Toss the meat in seasoned flour. Heat the oil in a pan and fry onions, pepper, carrot and celery until soft. Add the meat and fry until browned. Add the paprika, tomato puree, nutmeg, mixed herbs and seasoning and cook for a further 2 minutes. Add stock, tomatoes, red wine and worcestershire sauce. Bring to a simmer. Transfer all the ingredients into the crock pot and place the pot into the slower cooker base. Place the lid onto the slow cooker. Cook for approximately 41/2 - 6 1/2 hours.

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