Morphy Richards 48720 manual Tomato puree Tbsp Flour

48720 Rev2 15/8/08 10:31 Page 13

Beef Curry

	2.5 litres	4.5 litres
Vegetable oil	3 tbsp	5 tbsp

Cooking apple, peeled, cored and sliced

	2 medium	2 large
Onions, chopped	2 large	4 large
Stewing steak, cubed 700g		1.5 kg
Curry powder	3 tsp	5 tsp
Plain flour	3 tbsp	5 tbsp
Beef stock	400ml	1 litre
Salt and freshly ground black pepper
Mango chutney	3 tbsp	5 tbsp
Sultanas	75g	125g
Tin tomatoes, chopped
	200g	400g
Lemon juice	2 tbsp	2 tbsp

Method

Fry the apple and onion in a pan until soft. Coat the meat in seasoned flour, add to the pan and fry until lightly browned. Stir in the stock and bring to a simmer. Add the remaining ingredients and bring back to a simmer. Transfer all the ingredients to the ceramic pot and place the pot in the slow cooker base. Place the lid onto the slow cooker. Cook for approximately 4-7 hours. At the end of the cooking time, it may be necessary to thicken the sauce.

Bolognese sauce

	2.5 litres	4.5 litres
Minced beef	700g	1 kg
Onions, finely chopped
	1 large	2 large
Celery, thinly sliced	3 sticks	4 sticks
Cloves garlic, crushed
	1	2
Tomato puree	3 tbsp	5 tbsp
Flour	1 tbsp	3 tbsp
Can of tomatoes, including juice
	400g	2x 400g
Beef stock	250ml	400ml
Mushrooms, sliced	125g	200g
Mixed herbs	1 tsp	1 tsp

Salt and freshly ground black pepper

Method

In a pan, gently brown the mince without adding any fat or oil. When the fat has started to run from the meat, add the onion, celery and garlic. Fry for a couple of minutes and then add the tomato puree. Blend some of the tomato juice with the flour to make a smooth pouring cream, add to the meat with remaining tomatoes and juice and bring to the boil, stirring continuously until thickened. Add the remaining ingredients and mix well. Transfer all the ingredients to the ceramic pot and place in the base of the slow cooker. Place the lid on the slow cooker. Cook for approximately 3-8 hours. (Note: a slight ‘crust' of brown meat may appear on the top. It soon disappears if stirred into the sauce).

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