Kambrook KSC110 manual Meatballs in Creamy Mushroom Sauce, Chicken Parisienne, Serves

Meatballs in Creamy

Mushroom Sauce

Serves 12

Mushroom Sauce

2 x 440g can mushrooms in butter sauce

2 cups beef stock

1⁄2 cup flour

1⁄2 cup sherry

2 teaspoons paprika

2 cups sour cream

1 kg minced beef

500g pork mince

2 x 60g eggs

1⁄2 cup chopped parsley Salt & pepper, to taste

3 cups fresh breadcrumbs

1.Place all the mushroom sauce ingredients except sour cream into Slow Cooker and stir to combine.

2.Mix all ingredients for meatballs together in a bowl and shape into walnut size balls. Fry meatballs in a pan then add to sauce in the Slow Cooker.

3.Cover and cook on LOW for 6–8 hours or HIGH for 2–4 hours.

4.Fifteen minutes before serving, switch to HIGH and stir in the sour cream.

5.Serve with fluffy rice or couscous.

Chicken Parisienne

Serves 12

12 chicken breasts Salt & pepper, to taste 1 teaspoon paprika

1 cup dry white wine

2 x 440ml cans cream of chicken soup

1 x 440g can sliced mushrooms

2 cups sour cream

1 teaspoon paprika, extra

1.Sprinkle chicken breasts lightly with salt, pepper and paprika. Place in the Slow Cooker.

2.Mix together wine, soup, mushrooms and sour cream. Pour over chicken breast, sprinkle with paprika.

3.Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.

NOTE: If cooking on HIGH, do not add sour cream until the last 30 minutes of cooking time.

4.Serve with rice or noodles.

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