48795 MUK Rev1 4/6/08 15:11 Page 13
Beef Curry
| 4.5 litres |
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Vegetable oil | 5 tbsp |
Cooking apple, peeled, cored and sliced
| 2 large |
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Onions, chopped | 4 large |
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Stewing steak, cubed | 1.5 kg |
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Curry powder | 5 tsp |
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Plain flour | 5 tbsp |
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Beef stock | 1 litre |
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Salt and freshly ground black pepper | |
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Mango chutney | 5 tbsp |
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Sultanas | 125g |
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Tin tomatoes, chopped | 400g |
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Lemon juice | 2 tbsp |
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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 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
5 - 7 hours. At the end of the cooking time, it may be necessary to thicken the sauce.
Bolognese sauce
| 4.5 litres |
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Minced beef | 1 kg |
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Onions, finely chopped | 2 large |
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Celery, thinly sliced | 4 sticks |
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Cloves garlic, crushed | 2 |
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Tomato puree | 5 tbsp |
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Flour | 3 tbsp |
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Can of tomatoes including juice | 2x 400g |
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Beef stock | 400ml |
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Mushrooms, sliced | 200g |
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Mixed herbs | 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 the 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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