Morphy Richards 48795 MUK Rev1 4/6/08 1511 Page, Beef in red wine, Hungarian Goulash, litres

48795 MUK Rev1 4/6/08 15:11 Page 11

Beef in red wine

	4.5 litres
Oil	3 tbsp
Onions, chopped	2 large
Stewing beef, cubed	1.5 kg
Black olives	16
Clove garlic, crushed (optional)	2

Tomatoes skinned, de-seeded and roughly

chopped	10
Mushrooms	800g
Dry red wine	1 litre

Salt and freshly ground black pepper

Bay leaf	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 onto the slow cooker. Cook for approximately 4 - 8 hours. Before serving, remove the bay leaf and sprinkle with parsley.

Hungarian Goulash

	4.5 litres
Stewing steak, cut into cubes	1 kg
Seasoned flour	75g
Vegetable oil	5 tbsp
Onions, finely chopped	2 large
Green pepper, de-seeded and chopped
	1
Carrot, peeled and chopped	2
Celery sticks, chopped	2
Paprika	3 tsp
Tomato puree	5 tbsp
Pinch of grated nutmeg
Mixed herbs	5 tsp
Salt and freshly ground black pepper
Beef stock	400ml
Can of tomatoes, roughly chopped
	400g
Red wine (optional)	400ml
Worcestershire sauce	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 slower cooker base. Place the lid onto the slow cooker. Cook for approximately 5 - 7 hours.

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