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, | |
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,
| 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.
11
