Morphy Richards 48720 manual Worcestershire sauce

48720 Rev2 15/8/08 10:31 Page 11

Beef in red wine

	2.5 litres	4.5 litres
Oil	2 tbsp	3 tbsp
Onions, chopped	1 large	2 large
Stewing beef, cubed	700g	1.5 kg
Black olives	8	16

Clove garlic, crushed (optional)

12

Tomatoes skinned, de-seeded and roughly

chopped	5	10
Mushrooms	125g	800g
Dry red wine	400ml	1 litre

Salt and freshly ground black pepper

Bay leaf	1	2
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 ceramic pot and place the pot into the slow cooker base. Place the lid into the slow cooker. Cook for approximately 4-8 hours. Before serving, remove the bay leaf and sprinkle with parsley.

Hungarian Goulash

	2.5 litres	4.5 litres
Stewing steak, cut into cubes
	500g	1 kg
Seasoned flour	30g	75g
Vegetable oil	3 tbsp	5 tbsp
Onions, finely chopped
	1 large	2 large

Green pepper, de-seeded and chopped

	1	1
Carrot, peeled and chopped
	2	2
Celery sticks, chopped
	1	2
Paprika	1 tsp	3 tsp
Tomato puree	3 tbsp	5 tbsp
Pinch of grated nutmeg
Mixed herbs	3 tsp	5 tsp
Salt and freshly ground black pepper
Beef stock	200ml	400ml
Can of tomatoes, roughly chopped
	200g	400g
Red wine (optional)	200ml	400ml
Worcestershire sauce	3 tsp	5 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 ceramic pot and place the pot into the slow cooker base. Place the lid onto the slow cooker. Cook for approximately 5-7 hours.

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