Sunbeam HP003D manual 300ml cream, To Serve Stir through cream and adjust seasonings

Recipes.

Mushroom Beef Serves 6

2 tablespoons oil

2 tablespoons butter or margarine

1 onion, peeled and chopped

1kg chuck steak, trimmed and cut into thin strips

1/2 cup beef stock

1 1/2 cups white wine

250g mushrooms, sliced

1/3	cup cornflour	{ combined
1/2	cup water

300ml cream

1.Heat oil and butter or margarine in a frypan. Add onions and saute until tender.

2.Add meat and brown.

3.Transfer to the Slow Cooker. Add stock, wine and mushrooms. Cover and cook on Low for 8 - 10 hours or on High for 5 - 6 hours.

4.For the last hour of cooking, add combined cornflour and water and cook on High.

5.To Serve: Stir through cream and adjust seasonings.

Corned Beef Serves 6

1.5kg corned silverside water

1 onion, peeled and finely chopped

10peppercorns

2bay leaves

2tablespoons brown sugar

1.Place silverside into the Slow Cooker and barely cover with water. Add remaining ingredients.

2.Cover and cook on Low for 8 - 10 hours or on High for 5 - 6 hours.

Meatloaf Serves 4-6

1 egg, lightly beaten

1/2 cup tomato chutney

1/2 cup fresh breadcrumbs

750g minced beef

1 small onion, peeled and finely chopped

1 celery stalk, finely chopped

1 small green pepper, finely chopped

1 tablespoon mixed herbs salt and pepper to taste

2 potatoes, thickly sliced

1.Combine all ingredients except potatoes. Shape into a large round meatloaf, approximately 2cm smaller than the Slow Cooker. Place into the base of the Slow Cooker.

2.Place potatoes around edges of the meatloaf. Cover and cook on Low for 7 - 8 hours or High for 4 - 5 hours.

3.Serve with potato slices.

Swedish Meatballs Serves 4-6

1 1/2 cups fresh breadcrumbs

1 cup milk

500g minced steak

250g minced pork or veal

2 eggs, lightly beaten

1 medium onion, peeled and finely chopped

3/4 teaspoon chopped dill

1/4 teaspoon allspice

1/4 teaspoon nutmeg

3 teaspoons butter or margarine

1 cup beef stock fresh ground pepper

1 tablespoon tomato paste

1 cup cream

1.Soak breadcrumbs in milk for 5 minutes. Add meats, eggs, onion, herbs and spices. Mix well, cover and refrigerate for 1 hour.

2.Shape mixture into balls about the size of walnuts.

3.Heat margarine or butter in a frypan and brown meatballs. Place meatballs into the Slow Cooker as they are browned.

4.Add beef stock, pepper and tomato paste. Cover and cook on Low for 5 - 6 hours or on High for 3 - 4 hours.

5.To Serve: Stir through cream and serve with rice.

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