Morphy Richards SC48701 manual Hungarian goulash, Beef in red wine

48701 new_Layout 1 25/04/2012 16:40 Page 13

Recipes - Meat

Hungarian goulash

Ingredients:

•500g stewing steak, cubed

•30g seasoned flour

•3tbsp vegetable oil

•1 large onion, chopped

•1 green pepper, de-seeded and chopped

•2 carrots, peeled and chopped

•1 celery stick, chopped

•1tsp paprika

•3tbsp tomato puree

•3tsp mixed herbs

•200ml beef stock

•200g tinned tomatoes, roughly chopped

•200ml red wine (optional)

•3tsp worcestershire sauce

•pinch of nutmeg

•salt and pepper

Method:

1Coat the meat with seasoned flour.

2Heat the oil in the Cooking Pot and fry the onions, peppers, carrots and celery until soft.

3Add the meat and fry until seared.

4Add the paprika, tomato puree, nutmeg, mixed herbs and seasoning and cook for a further 2 minutes.

5Add the stock, tomatoes, red wine and worcestershire sauce. Bring to a simmer.

6Transfer the Cooking Pot into the Base Unit, cover with the Glass Lid.

7Cook for approximately 5-7 hours on the Medium setting.

Beef in red wine

Ingredients:

•2tbsp vegetable oil

•1 large onion, chopped

•700g stewing beef, cubed

•8 black olives

•1 garlic clove, crushed (optional)

•5 tomatoes, skinned, de-seeded and roughly chopped

•125g mushrooms

•400ml dry red wine

•1 bay leaf

•fresh parsley, chopped

•salt and pepper

Method:

1In the Cooking Pot, gently fry the onion in the oil until softened. Add the beef and sear on all sides.

2Add all the remaining ingredients except the parsley and bring to a simmer.

3Transfer the Cooking Pot to the Base Unit, cover with the Glass Lid.

4Cook for approximately 4-8 hours on the Medium setting.

5Before serving, remove the bay leaf and sprinkle with parsley.

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